Fried Corn
From The encyclopaedia of practical cookery, 1892
Serves 2
These resemble fried oysters and are excellent for breakfast.
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 138. The excerpt below is the record exactly as published.
Fried Corn. — (1) Put j tin of Indian Corn in a bowl and mash it ; add one egg, 1 table-spoonful of warmed butter, pepper and salt to taste, and mix well. Put a piece of butter in a frying-pan, shape the corn like oysters witli a table-spoon, and when the butter is melted, drop in the corn, flatten it, and fry on botli sides to a light golden brown. (2) Put 1 pint of grated green corn into a basin, stir in 1 breakfast-cupful of flour, 1 dessert-spoonful of salt, 1 tea- spoonful of pepper, and one egg. Mix the ingredients together, drop small quantities at a time into melted lard, and fry. In taste they resemble fried oysters. They are an excellent relish for breakfast, and a good side dish for dinner. Grated Corn. — Put the required number of ears of Indian Corn into a saucepan of water, and boil them. Grate off the cob, add a little butter, salt, and cream, put the mixture into a dish, and serve like a vegetable. Grated Corn Pudding-. — To lqt. of grated boiled corn add the yolks of four eggs, 1 teacupful each of butter and milk, and salt and pepper to taste
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