Fritters

Ingredients

• One egg
• one cup milk
• two cups flour
• two teaspoons baking powder
• a pinch of salt

Method

1. 1

   Mix all ingredients and fry.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The New century cook book (1899), page 9. The excerpt below is the record exactly as published.

two teaspoons baking powder, sifted in white flour, two tablespoons lard; mix with milk or water soft. Mrs. Watson. Graham Wafers. Two cups sugar, scant cup butter, place in oven to crispen, one teaspoon soda, two cups sweet milk; add graham flour to stiffen; roll thin. Mrs. A. O. McLain. Jumbled Biscuits. Two and one-half cups flour, two teaspoons baking powder, one tablespoon butter, a little salt. Mix well, then add milk enough to make a thin batter; bake in tins. Lizzie C. Johnson. New Century Cook Book. 21 Corn Fritters. One dozen ears of corn grated, one cup of sweet milk, two eggs, four tablespoons of butter, a little salt, two teaspoons of baking powder, add flour enough to make a batter stiff as griddle cakes. Mrs. C. H. Thayer. Veal Croquettes. One half cup of milk, one egg, one tablespoon of flour, boil until thickened and season with salt and pepper, chop one small onion, add one tablespoon of chopped parsley, mix all with one cup of chopped veal or other cold meat, set away until cool, then mold into form, roll first into cracker crumbs, then roll in beaten egg and then in cracker crumbs again and fry a nice brown. Mrs. C. H. Thayer. Corn Fritters. One-half dozen ears of corn, one egg, one tablespoon cream, a little flour and salt; beat very light and fry. Mrs. B. E. Arntzen. Fritters. One egg, one cup milk, two cups flour, two teaspoons bak- ing powder, a pinch of salt

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