Maryland Corn Fritters

Ingredients

• mixed with flour
• mixed with milk
• eggs
• a little baking powder
• salt
• nutmeg
• fried in spoonfuls, with butter

Method

1. 1

   Mix flour, milk, eggs, baking powder, salt, and nutmeg.

2. 2

   Fry in spoonfuls with butter until golden brown.

Nutrition per serving

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 151. The excerpt below is the record exactly as published.

aryland — Corn fritters, mixed with flour, milk, eggs, and a little baking powder, salt and nut- meg, fried in spoonfuls, with butter as cakes, and served. Roti — Cut off stalk, remove the leaves and silk from the ears of fresh green corn, and boil for twenty minutes ; drain and roast in hot oven, with fresh butter, till golden colour. Saute — Boiled green corn, detached from cobs and sauteed with fresh butter, salt and pepper. Okras. A la Creme — Remove stalk and ends of okras, care- fully washed, and cook in milk and water, and serve with cream sauce over. Legumes ( [Vegetables ). 399 Andalouse — Stewed with chopped onions and tomatoes, seasoned, and baked in a gratin dish,, and served with croutons round. An Gratin — Prepared as for a la creme, place the okras in a gratin dish, cheese and ibutter over,, and gratines. Virginia — Trim both ends of okras, and saute with butter and chopped Virginia ham for five minutes ; then add tomato sauce to cover, and stew till done. Petits Pois (Peas). A V Anglaise — Blanched in salted water and mint, served with fresh butter. Ancienne — Cooked with a little water, butter, and a bouquet ; when done, add yolks of eggs and cream. Avignonnaise — Blanched, and mixed with sauteed dice of ham, a little chive, French mustard,, and kneaded butter and flour, stewed a few minutes, and served. Bonne Femme — Cooked with water to cover, chopped onions, shredded lettuce, butter, and a pinch of sugar, lie with butter and flour kneaded lastly. Bo urgeoise — Prepared as a 1’ Ancienne. Flamancle — Cooked with thinly sliced new carrots,, butter and water to cover, lie fresh butter and cream. Florentine — Cooked with dice of ham, chopped, onions, and lie with tomato sauce. 400 The New Practical Cookery Guide. Frangaise — Cooked with button onions, lettuce, parsley, and chervil, lie butter. Paysanne — Cooked as a la Franchise ; the onions chopped and lettuce shredded. Puree de Legumes (Vegetable Puree). B retonne — Puree of white haricot beans. Dubarry — Puree of cauliflower and potatoes. Flamande — Puree of sprouts and potatoes. Freneuse — Puree of turnips and potatoes. Garbure — Cabbage and potatoes. St. Germain — Puree of peas. Saxonne — Puree of turnips, potatoes, onions, and fines herbes. Soissonaise — Puree of haricot beans. Soubise — Puree of onions. Haricots Vert (French Beans). A la Creme — Blanched, mixed with cream, and served in timbales. Fspagnole — Blanched, mixed with demiglace, and served. Frangaise — Blanched, sauteed with butter, juice of lemon, and chopped parsley. Lyonnaise — Blanched and sauteed with thin sliced onions, demiglace, and chopped parsley. MaiPre d'Hotel — Blanched and mixed with mai

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