Fritters

Ingredients

• a cup of flour
• two teaspoonfuls of melted butter
• a small cup of warm water
• the beaten white of an egg
• a little salt

Method

1. 1

   Add the beaten egg to the mixture.

2. 2

   Pour it on a flat plate to cool.

3. 3

   When cold and firm, make into flattened balls about the size of a small plum; drop each into a batter made of the ingredients listed.

4. 4

   Lay each fritter out of the batter into boiling fat.

5. 5

   They will puff up at once and should be of a delicate brown.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 33. The excerpt below is the record exactly as published.

a cup of flour, two teaspoonfuls of melted butter, a small cup of warm water, the beaten white of an egg, and a little salt. Lay each fritter out of the batter into boil- ing fat. They will puff up at once, and should be of a delicate brown. Baked Bananas. — Select large ripe bana- nas, and bake them in the oven as you would potatoes. When the skin begins to split at the seams they are done. Take them out, and serve one to each person, as a vegetable. They should be peeled, and eaten with but- ter and a little salt. Bread-and'Butter, — Butter bread a day old on the loaf, and cut into thin slices. Double, the buttered side inward. Ginger Snaps, — Two eggs, two cups sugar, one cup butter, two teaspoonfuls ginger, one teaspoonf ul cinnamon, flour to make a stiff dough. EoU into a thin sheet, cut into rounds, and sprinkle with granulated sugar 130 FAMILY LUNCHES FOB SPBING before bakiDg. Watch closely or they will burn. 3. A Scrap Hash. Rice Bread. OraDges. A Scrap Hash, — Two cups cold beef (roast, boiled, corned, or fresh), one or two cold sausages, two or three slices cold bacon, one cup cold potato, four olives, tablespoonful Worcestershire sauce, a little cold stewed to- mato (if you have it), half an onion minced fine, one cup gravy or soup stock, oi' one cup boiling water and a tablespoonful of butter. Heat the gravy or stock to boiling in a fry- ing-pan; stir into it the other ingredients chopped Jme ; simmer for fifteen minutes, stirring constantly. You can either serve the hash soft or let it brown on the bottom. Olla-podrida though it seems, it will be savo- ry, and will be relished by nearly every one. Eice Bread. — Two cups milk, two cups boiled rice, one cup white corn -meal, three eggs well beaten, two tablespoonfuls butter, teaspoonful salt. Bake in a hot oven, in rather shallow pans. 131 WHAT TO EAT — HOW TO SERVE IT 4. Liver Toast. Rusk. Radishes. Stewed Pie-plant. I Light Cakes. Liver Toast, — One cupful cold boiled or stewed liver, half cupful brown gravy of any sort, enough mustard, salt, pepper, and Wor- cestershire sauce to season the liver highly, several squares of buttered toast. Eub the liver smooth with the back of a spoon, add the seasoning, heat to boiling with the gravy, and heap or spread upon the toast. Set in the oven two minutes before sending to table. Mush — Two cups milk, two eggs, two and a half cups flour, half cup butter, one cup sugar, half a yeast -cake dissolved in warm water. Set a sponge made of the milk, the yeast, and part of the flour — enough to make a good batter. Let this rise all night. In the morning work in the beaten eggs, the sugar, butter, and the rest of the flour. Knead well, and make into balls with the hands. Set these together in the pan, let them rise until light, and bake in a steady 132 FAMILY LUNCHES FOE SPRING oven. Just before taking them out brush the tops with molasses and water. 5. Panned Oysters. Lunch Biscuit. Stewed Prunes. Ginger Snaps. Panned Oysters. — Cut small rounds of toast to fit the bottom of deep, straight-sided patty- pans. Prettier than these are the little " nap- pies," or china fire -proof dishes, that come for this purpose. Moisten each piece of toast with a spoonful of oyster liquor, lay on it as many oysters as the pan will easily hold, sprinkle with pepper and salt^ lay a small piece of butter on top, and set in the oven for a few minutes until the oysters begin to crimp. Serve in the pans. Lunch Biscuit — Two cups flour, half cup milk, one ^^g^ one tablespoonful butter, one tablespoonful baking-powder, saltspoonful salt. Chop the shortening into the salted flour, pour in the beaten ^gg and milk, mak- ing a soft dough, roll out, cut into rounds, and bake. 133 WHAT TO EAT — HOW TO 8EEVE IT 6. Deviled Mutton. Hashed Potatoes. Hot Loaf Bread. Orange Marmalade. Deviled Mutton, — Rub slices of rare mut- ton with a mixture made as follows: One teaspoonful Worcestershire sauce, one tea- spoonful vinegar, one teaspoonful made mus- tard, tablespoonf ul melted butter. Let the meat lie in this for an hour. Then dip each slice in a frying batter made as directed in recipe for "ham fritters

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