Oyster Plant Fritters

Ingredients

• 1 bunch of oyster plant
• yolks of 2 eggs
• 1/2 cupful beer
• 1 teaspoonful butter
• 4 tablespoonfuls flour
• 1/4 teaspoonful salt
• whites beaten to a stiff froth

Method

1. 1

   Prepare and boil the oyster plant.

2. 2

   Dry on a towel.

3. 3

   Mix yolks of eggs with beer, butter, flour, and salt.

4. 4

   Fold in beaten egg whites.

5. 5

   Dip oyster plants in batter and fry in hot fat until light brown.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 337. The excerpt below is the record exactly as published.

1 bunch of oyster plant the same as in foregoing recipe. When cooked remove and wipe dry, dust with flour, dip into beaten egg, roll in fine sifted bread crumbs, and fry light brown in hot fat to a fine golden color. Oyster Plant Frltfi. — Prepare and boil 1 bunch of oyster plant as in foregoing recipe. Remove the cooked oyster plant and dry on a towel. Then prepare a batter ; mix the yolks of 2 eggs with Y« cupful beer, 1 teaspoonful butter, 4 tablespoonf uls flour, Y* teaspoonful salt, and lastly the whites beaten to a stiff froth ; mix all well together. Have a deep pan or kettle with hot fat over the fire, dip the oyster plants in the batter, drop into the hot fat, not too many at one time, and fry light brown ; then remove with a skimmer and lay for a few minutes on paper. Dress them on a hot dish and serve with roasted, broiled, or fried meat. Parsnips^ Boiled and Fried. — Clean and wash 3 medium-sised parsnips, nlace them in a saucepan, cover with boiling water, and YEQETABLES. 505 boil till done ; then remove from the water, cat them lengthwise into thick slices. Place a frying pan with 1 tablespoonf ul drippings over the fire ; as soon as hot put in the parsnips and fry light brown on both sides, then serve. Another way is to lay the parsnips after they have been boiled in the pan with roast meat and roast to a fine golden color. Artichokes an NatnreL — Procure 6 fresh artichokes, remove the lower outer leaves, cut the tips from the upper ones, trim the bottoms neatly, wash in cold water, rub over each a little lemon jaice, and lay in cold water. Forty minutes before serving, put them in a saucepan of boiling water, add Yt tablespoonful salt and the juice of 1 lemon, cover and cook till tender, or until the leaves detach easily. Then drain the artichokes, remove the chokes in center, dress them upside down on a napkin, and serve with melted butter, butter, HoUandaise, or vinaigrette sauce. Artichokes it la Barigoule.— Remove all the lower hard leaves from 6 fresh artichokes, cut the points from the remaininf. leaves, remove the chokes with a vegetable borer; rub over with lemon juice, and lay in cold water. Mix 1 tablespoonful fine- minced larding pork with 1 gill of fine-chopped mushrooms, 1 tea- spoonful fine-chopped shallots, the same of fine-chopped parsley, 1 tablespoonful bread crumbs, a little nutmeg, Yj even teaspoonf ul salt, Ya even teaspoonful pepper ; mix all together. Drain the artichokes and fill them with the preparation ; tie up with a string. Cover the bottom of a round pan, thickly buttered, with 3 thin slices of larding pork, 2 slices of carrot, and 1 sliced onion ; place the artichokes on top of this ; add 1 bay leaf, a small bouquet, 1 gill of white broth, and Yi gill Madeira wine. Lay a small, thin slice of pork over each arti- choke, cover with buttered paper, set the pan in a hot oven and bake till done, basting frequently, which will take from 40 to 50 minutes. When ready to serve remove the artichokes, take off the strings, and dress them on a hot dish ; remove all the fat from gravy, add Ys tablespoonful beef extract and a little broth ; let boil 2 minutes ; 506 VEGETABLES. then strain, and either pour it oyer the artichokee or serre in a sepa- rate dish. Artichokes Saut6. — Procure V^ dozen fresh artichokes, re- move the lower leaves, cut the points from the remaining leaves, pare the bottom neatly. Gut the artichokes into quarters, remove the choke from the center, and lay the quarters in boiling water, with 1 tablespoonf ul white vinegar and 1 tablespoonf ul salt ; boil a few minutes, drain and cool in cold water. Forty minutes before serving drain the artichokes, melt 3 ounces butter in a saucepan, pat in the artichokes, season with 1 teaspoonful salt a

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