Cornmeal Fritters
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 71. The excerpt below is the record exactly as published.
CORNMEAL FRITTERS.— 1 cup cornmeal, 1 level teaspoon salt, 1 tablespoon shortening, 1 tablespoon sugar. Stir boiling water over these ingredients mixed till it reaches the consistency of hasty pudding; when cool stir in 2 eggs (1 egg will do), add 1 cup sour milk, sweetened by a tablespoon of soda
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