Corn Fritters

Ingredients

• one pint of grated sweet corn
• one and a half cups of milk
• one-half cup of flour
• one tablespoonful of melted butter
• two eggs
• a little salt
• and pepper
• one teaspoonful of baking powder

Method

1. 1

   Mix milk and beaten eggs, add melted butter and seasoning, then sifted flour and baking powder.

2. 2

   Stir in grated corn.

3. 3

   Drop by tablespoonfuls into hot fat and drain on brown paper.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 132. The excerpt below is the record exactly as published.

a little salt, tablespoonful sugar, and one ounce of butter. Cover and cook about one-half hour, tossing occasionally. Add a liaison of three egg yolks, — the liaison including twice as much cold water as you bave liquid yolks when beaten, — and one-half cup cream, one ounce of butter, and chopped parsley. Mix carefully by tossing in the saucepan. Serve at once. Baked Oauliflower Pare off the green leaves and boil two heads of cauliflower in salted water and a small piece of butter. Drain, season inside and out with salt, pepper, and a little grated nutmeg. Put in dome form on a buttered baking dish. Mix one scant pint of thick Béchamel sauce with four egg yolks and four ounces of American or Parmesan cheese, grated. Let ali boil a minute, cover the cauliflower with it, and smooth with the biade of a knife. Then sprinkle with fine bread crumbs, more grated cheese, and a few bits of butter. Bake to a nioe color twenty minutes. Boiled Oauliflower Select a medium-sized cauliflower. Trim neatly and soak it in salt and water for two hours. Then examine it thoroughly and wash it in fresh water. Place it in a saucepan with a small handf ul of salt, white pepper, and enough water to cover VE0ETABLB8 AND FARINACE0U8 FOODS 289 it. Boil until tender for one-half hour or more. Drain in a colander, place on a dish, and cover with a rich white sauce or a HoUandaise sauce. Oauliflower with Parmesan Oheese Remove the green stalks and if large divide into quarters one or more fresh cauliflowers. Wash and soak in salted water for one hour. Then place in hot water with a lump of butter, a little salt, and coarse white pepper. When cooked tender, drain on a sieve. Arrange cauliflower, flowerets down, in a deep dish, in a few minutes invert on the dish it is to be served on and entirely cover it with the following sauce : Mix one cup of velouté sauce with four ounces of Parmesan cheese, with beaten yolks of four eggs, a good-sized lump of butter, a little lemon juice, salt and white pepper to taste. Stir this over the fire until it is well mixed. Do not let it boil. After making the cauliflower with this sauce, smooth the top, and cover it with a coating of Parmesan cheese. Place in the oven for fifteen minutes until it is a nice brown.- Garnish with fried bread cut in fancy shapes. The bread may be ar- ranged in the shape of a cornucopia and the cauliflower placed in it before it is masked. Then there is no danger of the cauli- flower spreading. Fried Oauliflower Parboil two cauliflowers in salted water. Drain and break them in small bunches. Make a batter of two tablespoons of olive oil, six ounces of flour, salt and white pepper, three eggs, and one glass of milk. Beat with an egg-beater until very smooth. Dip each piece of cauliflower in this batter and then drop one by one in deep hot fat. Fry until crisp and light brown. Drain on brown paper and serve on a folded napkin. 240 MB8. SEELT'a COOK BOOK Oelery à la Villeroi Clean siz heads of celery and cut them in pieces about six inches long. Parboil them in water for ten minutes and then immerse them in cold water. Drain them on a sieve and after- ward place them on a saucepan with enough white broth to cover them. Let them cook over a slow fire for one hour. When done, drain on a cloth to free them from ali the mois- ture. Cover them with some reduced Allemande sauce and set away until cold. RoU them in fine bread crumbs, then dip in beaten egg, then in bread crumbs again. Arrange in wire basket and fry in hot lard until they become a light brown. Drain on heavy brown paper and serve very hot. Celery à la Crème Wash and cut the celery in small pieces. Put them in a saucepan and cook gently till tender in a broth of chicken or veal. Water may be used instead of the broth. Add cream in the proportion of a cup of cream to two cups of the chopped celery. Season with salt and pepper and let the whole boil up. If a thickening is wished, stir a little flour in the cream. Buffalo Com Oysters Cut down each row of kernels on fresh sweet com-cobs, running a sharp knife down the centro of each row, and then scrape out the pulp. Do not cut the kernels off the cob. To one cup of the pulp add the yolk of one egg, a seasoning of butter, pepper and salt, and, just before frying, the white beaten stiff . Drop from a spoon into a hot frying pan, in which a little butter is melted, and fry a golden brown. Oom Fritters One pint of grated sweet corn, one and a half cups of milk, one-half cup of flour, one tablespoonful of melted butter, two VE0ETABLE8 AND FABINACE0U8 FOODS 241 eggs, a little salt and pèpper, and one teaspoonful of baking powder

Cook this with the app: pantry check, scaling, and the assistant.