Green Corn Fritters

Ingredients

• two cupfuls green corn
• two eggs
• two tablespoonfuls milk
• one tablespoonful melted butter
• flour enough for thin batter

Method

1. 1

   Whip the eggs light, beat into these the corn and the other ingredients, adding the flour last of all.

2. 2

   Bake on a griddle.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 16. The excerpt below is the record exactly as published.

Green Corn Fritters. Blackberries and Cream. Tea. Cocoa. Chicken Mince. — From the bones of a cold roast, boiled, or fricasseed chicken cut 60 FAMILY BREAKFASTS FOB SUMMEB all the meat, and mince it fine with a sharp knife, chopping with it two hard-boiled eggs. Stir this into a cup of gravy, or, if you have none, use instead a cup of white sauce made as directed in "Shad Eoes in Ambush." Season to taste, fill a pudding- dish or scallop-shells with the mixture, and serve very hot. Oreen-Com Fritters, — Two cupfuls green corn cut from the cob, two eggs, two table- spoonfuls milk, one tablespoonf ul melted but- ter, flour enough for thin batter. Whip the eggs light, beat into these the corn and the other ingredients, adding the flour last of all. Bake on a griddle. 4. Black Raspbemes. Wlieaten Grits. Broiled Salt Mackerel, Cream Sauce. . Stewed Potatoes. Graham Pop- Overs. Broiled Salt Mackerel, — Soak your fish overnight in cold water, and wipe it dry before putting it on the gridiron. Broil over a clear fire, lay on a hot platter, and pour the sauce over it. 61 WHAT TO EAT — HOW TO SERVE IT Cream Sauce, — Make like white sauce given above, doubling the quantity of butter, seasoning to taste, and using half milk, half cream, if you have the latter. Graham Pop- Overs. — Three eggs, one and a half cups Graham flour, half cup white flour, two cups milk, pinch salt. Beat the eggs very light, whites and yolks together. Add the milk and salt, and sift in the flour rather slowly, to pre- vent lumping. Strain the batter through a sieve, and fill heated gem -pans. Bake in a quick oven, and eat immediately. o. Melons. Moulded Oatmeal. Sardines au gratin. Fresh Eggs, boiled. Sally-Lunn. Cocoa. Coffee. Sardines au gratin. — Open a box of sar- dines ; take them out carefully and lay them in a small pie-plate ; squeeze a few drops of a lemon on each fish, sprinkle lightly with fine crumbs, and brown in the oven. Sallij-Lunn. — Two eggs, two tablespoon- 62 FAMILY BREAKFASTS FOB SUMMEB fuls melted butter, one cup milk, pinch salt, half yeasts cake, two cups flour. Beat the eggs light ; stir in the butter, salt, and milk, then the flour, and last the yeast cake, dis- solved. Let it rise at least six hours in a very well-greased tin; bake, turn out, and eat hot. 0. Graham Flakes. Baked Omelet. Parisian Potatoes. Quick Biscuit. Blackberries and Cream. Coffee. Cocoa. m Baked Omelet. — Five eggs, half cup milk, quarter cup fine bread-crumbs, tablespoon- f ul melted butter ; pepper and salt to taste. Soak the crumbs in the milk ten minutes; beat the eggs very light, the whites and yolks separately; stir the soaked crumbs, the milk, the butter, and seasoning into the yolks, and mix the whites in lightly. Pour into a well-greased pudding-dish, and bake in a quick oven. Parisian .Potatoes. — From peeled and washed white potatoes scoop out httle balls with the cutter that conies for this 63 WHAT TO EAT — HOW TO SERVE IT % purpose. Boil them for five minutes, then put them in the frying-pan with two table- spoonfuls of melted butter. Stir them about until every ball is well coated with the butter, pour into a colander, and set them in the oven until brown. Sprinkle with salt and a little minced parsley before serving. Quick Biscuit. — Two cups flour, one tablespoonful mixed lard and butter, one cup milk, one heaping teaspoonful baking- powder, pinch salt. Handle little, roll out and cut quickly, and bake in a steady oven. Boiled Rice. Fried Pickerel. Stewed Potatoes. Cocoa. Coffee. Pe£jcli Short-Cake. Peach Sluyrt-Cake, — Make a dough as for quick biscuit, doubling the materials. Roll two thirds of the dough into a sheet to fit the bottom of a baking-pan, spread thickly with sliced peaches, sprinkle with sugar, and lay over these a crust made of the remaining 64 FAMILY BREAKFASTS FOB SUHMES dough. Bake in a steady oven. Split, but- ter, and eat hot. 8. Farina Porridge. Barbecued Ham. Water-cress. Butter Cakes. Huckleberries. Tea. Coffee. Barbecued Ham, — Slice cold boiled corned or smoked ham. Fry in its own fat, remove the slices to another dish, and keep hot while you add to the fat in. the pan a tea- spoonful of white sugar, three dashes of black pepper, a teaspoonf ul (scant) of made mustard, and three tablespoonfuls of vine- gar. Boil up once, and pour over the ham. Butter Calces. — Prepare a dough as for quick biscuit, roll it out quarter of an inch thick, and cut into small rounds. KoU each of these out until as thin as cookies, prick with a fork, and bake in a quick oven. When done, butter well. Leave in the oven half a minute longer, and send hot to table. 5 65 WHAT TO EAT — HOW TO SEBVE IT 9. Oatmeal. Omelet with Com. I>eviled Tomatoes. Cold Bread. Peaches and Cream. Iced Tea. Coffee. Omelet with Com, — Prepare as you do baked omelet; but at the last, before put- ting into the pan, add a cupful of green corn cut from the cob. Pour the omelet into a fry- ing-pan containing two tablespoonfuls of but- ter, and cook, loosening it constantly from the bottom with a knife to prevent its scorch- ing. When done, double over and serve. Deviled Tomatoes, — Cut fresh tomatoes into thick slices, broil on a fine wire gridiron over a clear fire, and when done lay in a dish, and pour over them a sauce like that made for barbecued ham, substituting two tablespoonfuls of olive oil or of melted but- ter for the ham fat. 66 FAMILY BREAKFASTS FOB SUJOUCB 10. Peaches and Pears. Moulded Hominy, Broiled Bluefish. Stuffed Potatoes. Corn-meal Gems. Tea. Coffee. Stuffed Potatoes. — Bake eight large, fine potatoes until soft; cut off the tops, and scoop out the contents ; add to them one egg whipped light, two tablespoonfuls melted butter,

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