Spinach Fritters

Ingredients

• the spinach until tender
• half the quantity of grated stale bread
• one grate of nutmeg
• a small teaspoonful of sugar
• a gill of cream
• as many eggs as will make a batter

Method

1. 1

   Boil, drain, and mince spinach.

2. 2

   Mix with bread, nutmeg, sugar, cream, and eggs.

3. 3

   Fry spoonfuls in boiling lard.

Nutrition per serving

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 101. The excerpt below is the record exactly as published.

e small teaspoonful of sugar; reduce the purde five or six minutes longer over the fire ; then pass through a sieve, and put into a pan for use. PUREE OF MUSHROOMS. Clean a pottle of clean white button mushrooms ; chop, adding the juice of a lemon to keep them from turning black ; chop fine and put into a pan with a piece of butter size of an egg ; stir them on the fire a few minutes ; mix with this a small teacup of good white sauce ; reduce the puree, then add a good teacup of rich cream ; stir the puree over the fire again for about four minutes ; rub through a fine sieve on to a dish ; then put into a stewpan until needed. CHAPTER XIV. FRITTERS. PLAIN FRITTERS. One pint of fresh sweet milk, two eggs, beaten separately, one-half tea- spoonful of soda, one teaspoonful of cream of tartar (or use baking powder), add a little salt. Fry in hot lard ; drop in a crust of bread to soak the brown part of lard. BELL FRITTERS. Boil one pint of water in a kettle, add to it one tablespoonful of fresh butter, mix one pint of flour with cold water, making into a paste ; then pour boiling water over this, little at a time, keeping the paste smooth. Return it to the kettle and stir carefully to prevent lumping. Have well beaten, six eggs, then add to them a spoonful of the mixture at a time until it is all well mixed. Beat rapidly, in order that the eggs may not cook in lumps. When beaten very light, drop the fritters in the shape of an egg into boiling hot lard. To be eaten with molasses or maple syrup. DELICIOUS APPLE FRITTERS. Pare and core good tart apples, not too mellow. Cut in round slices about half an inch thick. Dip each slice in sugar and ground cinnamon, mixed. Then take on the end of the forefinger and whirl around in the following batter till thickly covered with it. Then drop in hot drippings and fry a light brown. To one pint of milk add three lightly beaten eggs, a pinch of soda and a pinch of salt, and flour enough to make a batter about as stiff as ordinary light-cakes. Dust powdered sugar over the fritters before serving. Chopped apples stirred into this batter and fried by spoon- fuls make a nice fritter, but not as handsome a dish as the first way of making them. POTATO FRITTERS. Grate six cold potatoes that have been boiled, add to them one pint of cream or new milk, and flour enough to make as stiff a batter as for other [189] 190 TWENTIETH CENTURY HOME COOK BOOK. fritters, the yolks of three eggs, then the beaten whites, salt and fry in nice, sweet butter. RAW POTATO FRITTERS. Peel and grate eight large potatoes. Make a batter of three eggs and flour enough to work the potatoes sufficiently for fr}''ing. Salt to taste. After thoroughly mixing drop in boiling lard and fry until done. These are very nice when properly prepared. TOMATO FRITTERS. Leave the skins on the tomatoes for fritters, as it serves to hold it together ; slice in rather thick slices ; then dip each slice in beaten egg and cracker crumbs and fry in hot butter. This is a nice breakfast dish. —Mrs. E. A. B. PARSNIP FRITTERS. Boil tender; mash smooth and fine, picking out the woody bits. For three large parsnips allow two eggs, one cup rich milk,^one tablespoonful butter, one teaspoonful salt, three tablespoonfuls of flour. Beat the eggs light; stir in the mashed parsnips, beating hard ; then the butter and salt; next the milk. Fry as fritters. SPINACH FRITTERS. Boil the spinach until tender ; drain ; press and mince fine ; add half the quantity of grated stale bread, one grate of nutmeg and a small tea- spoonful of sugar ; add a gill of cream and as many eggs as will make a batter

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