Oyster Fritters

Ingredients

• Make a batter of 114 cups flour
• 2 teaspoons Blue Ribbon baking powder
• 14 teaspoon salt
• 1 egg, beaten
• 24 cup milk or oyster liquor
• Chop 1 pint oysters
• 1 tablespoon lemon juice

Method

1. 1

   Mix and sift dry ingredients.

2. 2

   Beat egg and milk together, and combine mixtures.

3. 3

   Beat until smooth.

4. 4

   Add oysters to batter.

5. 5

   Fry.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 15. The excerpt below is the record exactly as published.

Oyster Fritters—Make a batter of 114 cups flour, 2 teaspoons Blue Ribbon baking powder, 14 teaspoon salt, 1 egg, beaten, 24 cup milk or oyster liquor. Mix and sift dry ingredients. Beat egg and milk together, and combine mixtures. Beat until smooth. Chop 1 pint oysters, season with 1 table- spoon lemon juice. Add to batter. Fry. Oysters may be left whole if desired. FISH AND MEAT SAUCES AND GRAVY White Sauces— 1. Thin Sauce—1 tablespoon flour, 1 tablespoon butter, 1 cup milk, 4% teaspoon salt. 2. Medium Sauce—2 tablespoons flour, 2 tablespoons butter, 1 cup milk, 4% teaspoon salt. 3. Thick Sauce—3 tablespoons flour, 3 tablespoons butter, 1 cup milk, V4 teaspoon salt. on Blue Ribbon Cook Book Melt butter, add flour and stir till frothy. Add hot milk and stir con- stantly until it boils and thickens. Add seasoning. Drawn Butter Sauce—Make as white sauce, using water instead of milk, and twice as much fat. Add half of fat just before serving. Egg Sauce—To Drawn Butter Sauce add 2 hard-boiled eggs cut in small pieces. Caper Sauce—To Drawn Butter Sauce add 14 cup capers drained from their liquor. Serve with boiled mutton. Mock Capers—Pick full grown seeds of nasturtiums, which have not turned yellow; wash them, put in a glass jar, add vinegar to cover, and in 7 or 8 days they can be used. Hollandaise Sauce—Rub 14 cup butter to a cream, add the yolks of 2 eggs (1 at a time) and beat well. Add 1% teaspoon salt, a pinch of cayenne pepper, and 1% cup of boiling water. Cook in double boiler, stirring con- stantly till thick. Then add juice of half a lemon last. Mint Sauce—Mix 1 tablespoon of white sugar and 4% cup of vinegar; add 2 tablespoons of mint chopped fine, and let it infuse for half an hour in a cool place before sending it to the table. Serve with roast lamb or mutton. Bread Sauce—!4 cup grated bread crumbs, 2 cups milk, and 1 onion, stick 6 cloves in onion; boil until sauce is smooth, take out onion and stir in 2 tablespoons butter, with 14 teaspoon salt and dash Blue Ribbon pepper. Beat until quite smooth. Boil once, and serve with roast poultry or any kind of game. Brown Sauce—2 tablespoons butter, 2 cups of brown stock, 2 table- spoons of flour, 14 teaspoon of onion juice, 14 teaspoon of salt, 4 teaspoon of white or black Blue Ribbon pepper. Melt the butter, stir until a dark brown, add the flour, mix well. Add the stock and stir constantly until it boils. Add onion juice, salt and pepper, and it is ready to use. Olive Sauce—Add 4 cup of chopped olives to 1 cup hot brown sauce. Good with roast duck or other game. Nut Sauce—Add 44 cup chopped nuts to 1 cup hot brown sauce. Onion Sauce—Peel | dozen small onions, put them in a saucepan, cover with boiling water, add 1 teaspoon of salt, and boil ‘4 hour, then drain and press through a fine sieve. Make a white sauce, add 14 cup onion to a cup of sauce. This is nice with boiled fowl. Tartar Sauce—Take 2 tablespoons each of Worcestershire sauce and vinegar, 1 tablespoon of lemon juice and % teaspoon of salt. Put them in a bowl and set in a pan of hot water to heat. Put 24 of a cup of butter ina sauce-pan, brown it, strain, and add to the other ingredients. Serve it hot with boiled fish. Fish 33 Vinaigrette Sauce—}4 teaspoon salt, 144 teaspoon paprika, dash of Blue Ribbon white pepper, mixed with 3 tablespoons tarragon or plain vinegar, 6 tablespoons oil, 1 tablespoon gherkins, 1 teaspoon Blue Ribbon parsley, all minced fine. One teaspoon green pepper will be an addition. Tomato Sauce— 4 can of tomatoes or 134 cups fresh stewed tomatoes, 1 slice of onion, 3 tablespoons butter, 3 tablespoons flour, 14 teaspoon salt, lg teaspoon Blue Ribbon pepper. Cook onion with tomatoes 15 minutes, rub through a strainer and add to butter and flour (to which seasonings have been added). Cook together. Currant Jelly Sauce—To | cup gravy made to serve with roast lamb, add 144 cup currant jelly, and 1 tablespoon lemon juice

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