Salsify Fritters

Ingredients

• Take one dozen oyster plants
• one tablespoonful flour
• one level teaspoonful salt
• two well-beaten eggs

Method

1. 1

   Boil salsify until tender, mash, add flour, salt, and eggs.

2. 2

   Drop into hot oil and fry until browned.

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 34. The excerpt below is the record exactly as published.

one level teaspoonful salt, two teaspoonfuls nut butter, and the well-beaten whites of three eggs. Mix thoroly; drop from spoon into hot oil and fry to a golden brown. RICE FRITTERS. To two cupfuls cold, well-boiled rice, add two cupfuls cracker-dust, two teaspoonfuls sugar, two teaspoonfuls olive oil, or three teaspoonfuls cocoanut butter, one level tea- spoonful salt, a dash of ground cinnamon, two well-beaten eggs, one cupful scalded milk, bhape into balls and roll into well-beaten egg, then into cracker-dust and fry to a nice brown in hot oil, or cocoanut butter. Serve with pea- nut or almond butter. TOMATO FRITTERS. To one can tomatoes add four cloves, two bay leaves, one tablespoonful finely chopped parsley, pinch of cayenne pep- per, two tablespoonfuls scraped onion, one-half cupful toasted bread crumbs ; put in saucepan and cook on fire for ten miutes. Take off fire and rub thru sieve all that is possible. Return to fire and add three tablespoonfuls sugar, one teaspoonful salt, three tablespoonfuls cocoanut butter or two tablespoonfuls olive oil ; when boiling begins add two tablespoonfuls flour mixed to a smooth paste with a little cold water ; boil two minutes, then pour into shallow dish to set. When cold and firm, turn out, cut into slices of various shapes, roll in beaten egg, then cracker-dust and fry to a golden brown in hot oil. Garnish with parsley and serve with catsup. 66 APPLE FRITTERS. To one cupful whole-wheat flour add yolks of two eggs, one-half pint milk, one tablespoonful olive oil ; beat until smooth. Grate slowly three peeled apples into the batter; then add the beaten whites of the eggs. Drop with table- spoon into hot oil. Serve as desired. Instead of apples, seeded prunes, peaches or other fruits may be used. Put grape juice and powdered sugar over the fruit, let stand for one hour, turn once, then dip in bat- ter as used for apple fritters and fry in oil. SALSIFY FRITTERS. Take one dozen oyster plants ; throw each piece, as soon as washed and scraped, into water to prevent discoloration. Cut into slices and boil in saucepan over fire until tender. Drain and mash thru colander; add one tablespoonful flour, one level teaspconful salt, two well-beaten eggs

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