Fritters

Ingredients

• Take two beaten eggs
• one pint of sweet milk
• butter the size of an egg
• two teaspoonfuls of baking powder

Method

1. 1

   Mix with flour, as stiff as you can stir with a spoon.

2. 2

   Drop small spoonfuls into boiling hot lard, fry to a nice brown.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 67. The excerpt below is the record exactly as published.

Fritters. Take two beaten eggs, one pint of sweet milk, butter the size of an ^gg^ and two teaspoonfuls of baking powder; mix with flour, as stiff as you can Fritters. Stir with a spoon. Drop small spoonfuls into boiling hot lard, fry to a nice brown. Albany Breakfast Cakes. Take ten eggs, beat for three minutes, add one-half cupful of melted butter, three pints of warm milk, two teaspoonfuls of salt, one of soda dissolved in a little hot water. Make a thick batter with white Indian meal ; pour to the depth of an inch into buttered tins, and bake in a quick oven from thirty to forty minutes. Fried Cakes. Beat one tgg, add one cupful of sugar, one-half cupful of cream, and one and one-half cupfuls of sour milk, one teaspoonful of soda dissolved in a little warm water, grate in half a nutmeg, mix in enough flour to make a soft dough, cut in bars an inch wide and half an inch thick, twist and fry in hot lard. Spider Corn Cakes. Beat two eggs, and one-half cup of sugar, two cups of sweet milk, and one of sour, three tablespoonfuls of melted butter, and one and one-third cup- 8 1 14 Bread and Cakes fuls of corn meal, one third of a cupful of flour, and one teaspoonful of soda; mix all the ingredients together, heat a spider hot, greasing well, pour in the mixture, and bake in a hot oven from twenty-five to thirty minutes. Flannel Cakes. Take two eggs and stir them into a pint of sour milk, put in an even teaspoonful of soda and flour enough to make a thin batter. Bake on a hot greased griddle. Graham Griddle Cakes. Mix together one pint of Graham flour, one-half pint of corn meal, one-half pint of flour, two tablespoonfuls of molasses, one-half teaspoonful of salt, one tg%, one pint of buttermilk, one teaspoonful of soda. Bake on a well greased hot griddle. Green Corn Griddle Cakes. Six ears of green corn, grated ; stir in two eggs, one pint of milk, one pint of flour, two tablespoonfuls of melted butter, a little salt, one teaspoon- ful of baking powder. Beat well and bake on a hot griddle. Waffles. Take one pint of sour milk, three tablespoon- fuls of melted but- ter, three eggs, beaten separately, a teaspoonful of soda, dissolved in Waffles. a little warm water, add a little salt, and stir in enough flour to make a stiff bat- ter. Bake upon waffle irons. Pop-Overs. Take one pint of sifted flour, one level tea- spoonful of salt. Beat three eggs light, add one pint of milk, and gradu- ally stir into the flour Pop-Overs. mixture; beat six min- utes after all are together; put into gem pans, and bake from twenty to twenty-five minutes. Bread 'and Cakes 1 1 5 Bread Griddle Cakes. Soak a pint of stale bread in a pint of sour milk over night. In the morning mash fine with a spoon; add another pint of milk, a little salt, two teaspoonfuls of soda dissolved in a little water, and flour enough to make a batter as thick as for ordinary griddle cakes. Buckwheat Cakes. Take one pint of buttermilk, one pint of water, one-half cake of j^east, a little salt, and stir in enough buckwheat flour to make a batter; let „,„.„, it rise over night, and in Breakfast Cakes. => ' the morning add two tablespoonfuls of molasses, and a tea- spoonful of soda dissolved in a little water. Bake on a hot griddle well greased. Toast. Cut stale bread into slices, toast to a nice brown ; butter, set in the oven for a m^oment, and serve hot. Cream Toast. Take one quart of milk, add a lump of butter the size of an egg

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