Tomato Fritters

Ingredients

• To one can tomatoes
• four cloves
• two bay leaves
• one tablespoonful finely chopped parsley
• pinch of cayenne pepper
• two tablespoonfuls scraped onion
• one-half cupful toasted bread crumbs
• three tablespoonfuls sugar
• one teaspoonful salt
• three tablespoonfuls cocoanut butter
• two tablespoonfuls flour

Method

1. 1

   Cook tomatoes with spices for ten minutes, sieve, return to fire, add sugar, salt, and butter.

2. 2

   When boiling begins, add flour mixed with water; boil two minutes, pour into dish to set.

3. 3

   When cold, cut into slices, roll in egg and cracker-dust, fry until golden brown.

4. 4

   Garnish with parsley and serve with catsup.

Nutrition per serving

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.

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

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