Tomato Fritters

Ingredients

• 2 cups tomatoes
• 1 teaspoon salt
• 1/4 cup sugar
• 1/2 cup cornstarch
• 3 slices onion
• 1 egg, slightly beaten
• 1/4 cup butter
• Few grains cayenne

Method

1. 1

   Cook first 4 ingredients 20 minutes, rub through sieve, and season with salt and pepper.

2. 2

   Melt butter, and when bubbling, add cornstarch and tomato gradually; cook 2 minutes, then add egg.

3. 3

   Pour into buttered shallow tin and cool.

4. 4

   Turn on board, cut in squares, diamonds, or strips.

5. 5

   Crumb, fry, and drain.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 164. The excerpt below is the record exactly as published.

14 cup cornstarch YY cup cold milk 4 cup flour 1% cup maraschino cherries, 4 cup sugar cut in halves 3 egg yolks, well beaten Mix cornstarch, flour, sugar, and salt. Dilute with cold milk and add yolks. Add gradually to scalded milk and cook 15 minutes in double boiler. Add cherries, pour into a buttered shallow tin, and cool. Turn on a floured board, cut in squares, dip in flour, egg, and crumbs, fry like Croquettes (p. 397). Serve with Mara- schino Sauce (p. 612). Serves 6. CLAM FRITTERS 1 pint clams 14% cups flour 2 eggs 2 teaspoons baking powder ¥% cup milk Salt and pepper Clean clams, drain from their liquor, and chop. Beat eggs until light, add milk and flour mixed and sifted with baking powder, then add chopped clams, and season highly with salt and pepper. Fry (p.392). Serves 6. FRITTERS AND CROQUETTES ovo COFFEE FRITTERS, COFFEE CREAM SAUCE Stale bread, cut in 44-inch V4 teaspoon salt slices 1 egg, slightly beaten 34 cup coffee infusion 14 cup cream 2 tablespoons sugar Coffee Cream Sauce (p. 607) Remove crusts, cut bread in half-inch strips. Mix coffee, sugar, salt, egg, and cream. Dip bread in mixture. Crumb, fry, and drain (see Croquettes, p. 397). Serve with sauce. CORN FRITTERS (p. 460) FRUIT FRITTERS Cut fresh peaches, apricots, or pears in pieces, dip in Batter III or IV, and fry (p. 392). If canned fruit is used, drain thoroughly from sirup. ORANGE FRITTERS Peel 2 oranges and separate into sections. Remove seeds from each section, making smallest possible opening. Dip sections in Batter II, III, IV, or V, and fry (p. 392). PARSNIP FRITTERS Follow recipe for Celery Fritters, using cooked parsnip, cut in pieces, instead of celery. . TOMATO FRITTERS 2 cups tomatoes 1 teaspoon salt 6 cloves Few grains cayenne 14 cup sugar 14 cup butter 3 slices onion - Y% cup cornstarch 1 egg, slightly beaten

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