Salsify Fritters

Ingredients

• 2 cups of mashed salsify
• 1 tablespoon of butter
• 1/2 cup of milk
• 3 well-beaten eggs
• thicken with a little flour

Method

1. 1

   Boil the salsify, mash it, pick out all tough fibres, and for each 2 cups of mashed salsify work in 1 tablespoon of butter, and then 0.5 cup of milk and 3 well-beaten eggs; thicken with a little flour, make into round cakes, dredge with flour and fry in smoking hot fat.

Nutrition per serving

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 263. The excerpt below is the record exactly as published.

1 cup of milk, and flour enough to thicken to the consistency of griddle cakes; beat in a level teaspoon of salt, and drop in spoonfuls in hot fat; fry brown. When well drained, place on each one a bit of jam or firm jelly. (Lemon jelly made with gelatine is nice for these fritters). LEMON FRITTERS.— The lemons must be sliced as thin as l^aper, the seeds carefully removed, and then cover them with batter, and fry in hot fat. Orange Fritters can be made the same way. MEAT FRITTERS — Take cold meat of any kind, cut it into small pieces, season with pepper and salt, cover with fritter batter, aiid fry in smoking hot fat; drain on brown paper and serve. A few drops of lemon juice or vinegar on the meat and a little nutmeg grated on will be an improvement, or the lemon juice or vinegar can be added to the fritter batter. (Se our batter No. 2.) Tripe makes good fritters. Make like other meat fritters. OYSTER FRITTERS — Drain the liquor from the oysters, and to 1 cup of this liquor add 1 cup milk, 3 beaten eggs, a little salt, and flour enough to make a thin batter; chop the aysters, add them to the batter, and drop by the spoonful into smoking hot fat. Serve immediately when done. Or (2) boil the oysters until the liquor flows; make a batter with the liquor, dip in each oyster whole, and fry in smoking hot fat. A little lemon juice or vinegar added either to the oysters or the batter will be an improvement. PORK FRITTERS — Dip thin slices of fat pork, or breakfast ba- con, in batter, and fry in hot fat. POTATO FRITTERS.— Use 2 cups mashed potatoes, 1 egg, ^ teaspoon salt, and 3 tablespoons flour, into which ^ teaspoon baking powder is sifted; make in rolls, roll in flour, and fry in hot fat. These are a nice relish for breakfast. RAW POTATO FRITTERS.— Grate 4 large raw potatoes, add a .little salt and cayenne pepper, and make a rather thick batter by adding 2 beaten eggs; drop in hot fat by spoonfuls and fry a light brown. PRITTEES 345 RICE FRITTERS.— To 1 cup of boiled or steamed rice allow a eggs, and a tablespoon of flour; add a saltspoon of salt, and 1 of ground cinnamon; mix thoroughly with the hand, then drop by- spoonfuls in hot lard; fry brown. SALSIFY FRITTERS— Boil the salsify, mash it, pick out all tough fibres, and for each 2 cups of mashed salsify work in 1 table- spoon of butter, and then ^ cup of milk and 3 well-beaten eggs; thicken with a little flour

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