Ham Fritters

Ingredients

• Two cups minced cold ham
• one egg
• half-pint good stock
• salt-spoonful dry mustard
• teaspoonful Worcestershire sauce
• tiny bit of scalded onion (chopped)
• half-teaspoonful minced parsley
• one tablespoonful butter
• one teaspoonful flour
• 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

   Heat the stock to boiling, and thicken it with the butter and flour rubbed together; stir into it the ham, seasoned with the mustard, onion, Worcestershire sauce, and parsley; add the beaten egg.

2. 2

   Pour the mixture 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 flour, melted butter, warm water, beaten egg white, and salt.

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.

Ham Fritters. Baked Bananas. Bread-and-Butter. Ginger Snaps. Tea. Ham Fritters. — Two cups minced cold ham, one ^gg^ half-pint good stock, salt- spoonful dry mustard, teaspoonful Worcester- shire sauce, tiny bit of scalded onion (chop- ped), half -teaspoonful minced parsley, one tablespoonful butter, one teaspoonful flour. Heat the stock to boiling, and thicken it with the butter and flour rubbed together; stir into it the ham, seasoned with the mustard, onion, Worcestershire sauce, and parsley; 9 129 WHAT TO EAT — HOW TO SERVE IT add the beaten egg. Pour the mixture on a flat plate to cool. When cold and firm, make into flattened balls about the size of a small plum; drop each into a batter made of 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

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