Green Corn Fritters

Ingredients

• one pint of corn pulp
• two well-beaten eggs
• half a teaspoonful of salt
• half a saltspoonful of pepper
• two tablespoonfuls of flour

Method

1. 1

   Cut through each row of kernels with a sharp knife.

2. 2

   Press out the pulp, leaving the hull on the cob.

3. 3

   Mix with eggs, salt, pepper, and flour.

4. 4

   Fry in small cakes on a buttered griddle until browned on each side.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 176. The excerpt below is the record exactly as published.

f a saltspoonful of pepper ; or add a little thin cream sauce. Heat again and serve on toast. Garnish with hard-boiled eggs and toast points^ or serve cold with French dressing. Spinach is nearly all water, and a smaller portion of the potash salts — its most valuable constituent — is lost when it is cooked in its own juices. Greens. The leaves and stalks of young beets, milkweed, dande- lions, and narrow dock are useful as food in the early spring, chiefly for the water and alkaline salts which they contain. They should be picked over, and washed care- fully, cooked in boihng salted water until tender, then drained, and seasoned with butter and salt. Vinegar is often used with them as a desirable condiment. Many people consider it necessary to boil a piece of salt pork with greens, but they are more wholesome when seasoned with butter. Dandelions should be cDoked in plenty of water ; but other tender greens may be cooked, like spinach, in their own juices. Asparagus. Wash carefully and break (not cut) into inch pieces as far as each stalk can be broken. When it will not snap off quickly, the stalk is too tough to be used. Cook in boiling salted water, deep enough to cover, for fifteen min- utes, or until tender. When the asparagus is not fresh and tender, it is well to boil the hardest part first, and add the tender heads after ten minutes. Drain, season with butter and salt^ or pour white sauce over it, and serve on toast. Many people prefer to leave the stalks whole, and tie them into bundles before boiling. When served in this way, unless all the tough part be broken of[ before cook- 298 * The Boston Cook Book. ing, it is inconvenient, if not impossible, to cut the stalk afterward. Green Peas. Peas are fresh when the pods are green, crisp, and plump. The fresh pods are sweet, and full of flavor. Wash the pods before shelling, then the peas will require no washing. Put the peas into a colander, and sift out the fine particles. Boil the pods ten minutes, skim them out, and add the peas. Boil fifteen minutes, or till tender. When nearl}^ done, add the salt. Let the w^ater boil nearly away, and serve without draining, except when the peas are to be served as a garnish. Season with butter^ cream^ salt, and a little sugar. Old peas should be cooked until tender, drained, mashed, and rubbed through a sieve, and served a^^ a vegetable or made into a puree. Peas are nutritious, but they are indigestible unless the hull be broken before they are swallowed. Beans. String Beans. — Eemove the strings. The surest way to do that is to pare a thin strip from each edge of the pods. Many persons think this unnecessar}' ; but the beans are much more delicate, and two or three strings are enough to spoil the whole dish. Lay a handful of the pods on a board with the ends even, and cut them all at once into inch pieces. Wash, and cook in boiling salted water from one to three hours, the time var3dng with different vari- eties of beans. Drain ; season with butter, salt, and cream, and serve hot, or serve cold as a salad. When ver}^ young and tender, they may be cooked in just water enough to keep them from burning. Shelled Beans. — Wash, and cook in boiling water ; al- wa3's use soft water. Add salt after ten minutes, and boil until tender. Let the water boil nearly awa}', and serve without draining. Season with butter and salt. Lima beans and other white varieties are improved by adding a little hot cream. The Boston Cook Book, 299 Green or Sweet Corn. Remove the husk, and every thread of the silk}^ fibre. Put into boiUng water, cover with the clean inner husks, and cook from five to fifteen minutes. Try a kernel, and take up the corn as soon as the milk has thickened and the raw taste is destroyed. Corn, if boiled a long time, is made hard and its flavor impaired. Green Corn Fritters^ or Mock Oysters, — Cut through each row of kernels with the point of a sharp knife. Then with the back of the knife press out the pulp, and leave the hull on the cob. This is better and easier than to shave or grate off the kernels. To one pint of corn pulp add tiDO well-beaten eggs,, half a teaspoonful of salt^ half a saltspoonful pepper^ and two tablespoonfuls of flour

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