Tomato Fritters

Ingredients

• 314 cups tomatoes
• 1 onion, with 2 cloves stuck in it
• 2 tablespoons sugar
• Dash cayenne
• 1 tablespoon raw ham
• 1 teaspoon salt
• % cup butter
• ^2 cup cornstarch

Method

1. 1

   Cook tomato, onion, cloves, ham and sugar together in stewpan for fifteen minutes.

2. 2

   Rub through a sieve and add seasonings.

3. 3

   Melt butter, add cornstarch, and heat; add tomatoes slowly, cook a few moments, remove from fire, and add a slightly beaten egg.

4. 4

   Turn into buttered shallow tin pan and cool.

5. 5

   When firm, turn on board, and cut into squares, strips or diamonds.

6. 6

   Roll in crumbs, egg, and crumb again.

7. 7

   Fry in deep hot fat, drain, and serve very hot.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 86. The excerpt below is the record exactly as published.

Tomato Fritters. 314 cups tomatoes. 1 onion, with 2 cloves stuck 2 tablespoons sugar. in it. Dash cayenne. 1 tablespoon raw ham. 1 teaspoon salt. % cup butter. ^2 cup cornstarch

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