Tomato Fritters
From Tried favourites cookery book, 1909
Serves 4
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 73. The excerpt below is the record exactly as published.
Tomato Fritters. Take tomatoes as small as possible. Dip in boiling water, and remove skin. Then dip in batter made from \ lb. flour, tablespoonful salad oil, and gill of wai’m water, whites of 2 eggs, whipped to stiff froth. Fry in hot oil. Garnish with a little parsley, and serve hot. Macaroni (Baked) and Tomatoes. Put ^ lb. macaroni in boiling water and boil it 20 minutes. Strain, and put it in a baking tin with pepper and salt to taste. Add the contents of a 2 lb. tin of tomatoes. Bake with a small piece of butter on top for ^ hour. Macaroni, Cheese, and Bread. i lb. Masaroui, 2 oz. Cheese, 3 oz. Bread Crumbs, a teacupful of Milk, Salt to tast«. Put the macaroni into boiling water, and boil gently 1 hour ; drain, and put half into a pie-dish ; next, sprinkle over it half the bread crumbs, then half the grated cheese ; use the remaining ingred- ients in the same way. Pour over the whole the milk in which the salt has been dissolved, and blown in a quick oven about 20 minutes. Serve with potatoes and white sauoe. Macaroni with Cheese. Butter pudding dish. Put in layer of cooked macaroni and of white sauce alternately, ending with cheese. Dust over broad ciaimbs, dot with bits of butter, and bake 15 minutes in quick oven. May be baked in same way without cheese, or with a cup of milk and 2 eggs. Mushrooms Stewed in Milk. 1 oz. Butter, 1 oz. Flour, 4 pint Milk, \ lb. Mushrooms, Peijper, Sait, and Cayenne, a few drops Lemon Juice. Melt butter in pan, stir in flour, add milk, and other ingredients. Skin and remove stems from mushrooms, drop into sauce, and simmer slowly 15 or 20 minutes. Mushroom Pudding;. 1 lb. Mushrooms, i lb. Flour,
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