Creamed Chicken on Corn Fritters

Ingredients

• 1 egg
• 1 cup corn pulp
• Yi teaspoon salt
• dash of pepper
• 2 teaspoons finely chopped green pepper
• one-third cup milk
• 1 tablespoon melted butter
• 1/2 cup sifted flour
• level teaspoon baking powder

Method

1. 1

   Mix all ingredients and cook like griddle cakes.

2. 2

   Serve hot with creamed chicken, lobster, or crab.

Nutrition per serving

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 21. The excerpt below is the record exactly as published.

Creamed Chicken on Com Fritters. Beat 1 egg until very light; add 1 cup com pulp (fresh or canned), I/2 teaspoon salt, dash of pepper, 2 teaspoons finely chopped green pepper, one-third cup milk, 1 tablespoon melted butter and }/^ cup sifted flour, resifted with a level teaspoon baking powder. Mix thoroughly; cook like griddle cakes, and lay on soft paper to absorb all grease. Serve hot with heaping spoonful of creamed chicken, lobster or crab, not too moist. Sprinkle with parsley or paprika and garnish with crisp lettuce leaf. Oregonian. Pate Imperial. Cut the white meat of a cooked chicken into dice pieces. Pick into small pieces 1 pair parboiled sweetbreads. Cook and chop }/2 can of mushrooms. Mix all together. Take 1 tablespoon butter and 2 tablespoons flour; stir over Are until smooth; add 1 pint cream and stir until it boils. Add the mixed meat and mushrooms, a teaspoon salt, dash of cay- enne, % teaspoon white pepper; stir in yolks of 2 eggs, well beaten. Put all into baking dish, cover with breadcrumbs with bits of butter over it, and bake about J/^ hour. Mrs, Warren F, Houghton. Chicken a la King. Melt 2 tablespoons of butter in a fryingpan, add ^ green pepper chipped flne, and 1 cup mushroom caps. Stir and cook about 5 minutes. Then add 2 level tablespoons flour and Yi teaspoon salt

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