Corn Meal Fritters

Ingredients

• the yolks of four eggs
• one tablespoon sugar
• one tablespoon melted butter
• one teaspoon salt
• one-half teaspoon soda
• a pint of milk
• best corn meal
• a half cup flour
• a teaspoon cream tartar

Method

1. 1

   Beat and strain the yolks of four eggs; add sugar, melted butter, salt, and soda dissolved in hot water.

2. 2

   Mix in milk and corn meal.

3. 3

   Beat hard for five minutes, then stir in whipped egg whites and flour.

4. 4

   Fry, drain, and serve with hard sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 220. The excerpt below is the record exactly as published.

Com Meal Fritters. — Beat and strain the yolks of four eggs ; add one tablespoon each sugar and melted butter, one teaspoon salt, one-half teaspoon soda dissolved in hot water, a pint each milk and best com meal, (sugar may be omitted). Beat hard five minutes and stir in the whipped whites of the eg^s and a half cup flour into which a teaspoon cream tartar has been sifted. Beat again thoroughly, adding more milk if necessary to make it drop from the spoon ; fry, drain and serve at once with a hard sauce. Cream Fritters. — ^Whip the whites of five eggs ana stir into one cup cream, add two full cups flour, a saltspoon nutmeg, a pinch of salt, and teaspoon baking powder. Beat hard two 262 FRITTERS AND CROQUETTES. minutes, fry by spoonfuls, drain and serve hot on napkin. Eat with jelly sauce. Currant Fritters. — Put a half pint milk into a bowl with two tablespoons flour, which should previously be rubbed smooth with a little cold milk ; stir well together and add four well-beaten eggs, three tablespoons each boiled, rice, and fresh or dried currants, sugar and nutmeg to taste. Beat the mixture a few minutes, and if not thick enough add a little more boiled rice ; fry by spoonfuls a nice brown, pile on a white napkin, strew sifted sugar over and serve very hot with a garnish of sliced lemon. Egg Plant Fritters. — Take a large-sized egg plant, leave on stem and skin and boil in porcelain kettle until very soft, just so that it can be taken out with the aid of a fork or spoon ; take off all the skin and mash very fine in ajj earthen bowl. When cold add teaspoon salt, plenty m pepper, two tablespoons flour, a half cup cream or milk and tnree eggs. Have fat hot, drop in batter as for any fritters and brown nicely on each side. Grape Fritters. — Cup flour, yolks of two eggs, two tablespoons salad oil, pinch each spice and salt, and enough cold water to make a batter about like sponge cake. When mixed smoothly add whites of eggs beaten to stiff froth. Dip little clusters of grapes in the batter and fry in smoking hot fat. Take up, drain, dust with pow- dered sugar, and serve either hot or cold as a dessert. hominy Fritters. — Mix well one pint boiled hominy, one gill cream, two tablespoons com starch, two eggs, half teaspoon baking powder, saltspoon salt. If too stiff add a little more cream or milk. Pry, drain and dust as above, and serve with any sauce liked. Italian Fritters. — With a wooden spatula stir rapidly into one pound sifted flour one and a half pints boiling water. Add three or four eggs, one at a time, and beat well in, thus forming a very delicate batter paste. Press this through a syringe or confec- tioners' bag into hot lard, and as soon as a bright yellow color thejr are done. Drain in colander, pile on a dish and powder plenti- fully with fine sugar. This is a favorite dish in Italy, called there **cinci." May be served with a sauce if liked. Lemon Fritters. — Three eggs, one pint flour, three-fourths tea- cup powdered sugar ; beat the yolks well, add flour and enough milk — about a gill — ^to make a stiff batter ; beat the whites stiff with the sugar, the juice of a lemon and some of the yellow peel grated off, or teaspoon extract of lemon, and beat into the batter just before flying. Lobster Fritters. — Put one lobster in two quarts boiling water with a half cup salt, and boil twenty-five minutes; when cold FRITTERS AND CROQUETTES. 263 <i— *"i» III M — ^^^— remove the meat and fat and cut into small slices ; put into a sauce- pan a tablespoon each butter and flour, a cup cream, little celery, salt, thyme, white pepper, and a.saltspoon parsley; let boil two minutes and add yolks four eggs and the lobster ; mix and set back to simmer five minutes ; pour it out on a well greased dish and set away to get firm by cooling ; cut into slices, dip into fritter batter, (see preface) arid fry as directed. . Serve on the fritters a few sprigs of parsley, quite dry, fried in lard fifteen seconds. Mince Meat Fritters. — Mix half pound (about one pint) mince meat, four tablespoons bread-crumbs or one tablespoon flour

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