When done, drain them for a moment upon a sheet of
kitchen-paper, and arranging them in a circle upon a flat
dish, sprinkle the sugar thickly over them, and serve,
NOTE. — Sugar should never be put into any kind of batter, as it
tends to render it heavy. It is better to use it, an with these
fritters, by sprinkling over when the dish is ready for serving.
134 CROQUETTES AND FRITTERS.
Corn Fritters. — Four ears of boiled maize, four ounces of
flour, one gill of milk, two eggs, one half tea-spoonful of
pepper✪ Cheese Fritters, one tea-spoonful of salt.
First put the flour into a bowl, and dropping in the yolks
of eggs, pour over them the milk, and mix in the flour from
the sides while pouring on the milk.
When all is smooth, season with the pepper and salt,
whip the whites of egg to a stiff froth, and mix this with
the batter very lightly.
Cut the corn from the cob and stir it into the batter;
dipping the mixture from the bowl in large spoonfuls, drop
them into hot clarified fat or lard, and fry until thoroughly
brown, turning them constantly meantime, that they may
brown evenly. Serve in a flat vegetable dish upon a hot
napkin, having drained them for a moment upon a sheet of
kitchen-paper after removing them from the frying-pan.
NOTE. — Instead of using the corn freshly cut from the cob, half
of a quart of canned corn may be used, after being put on a sieve
or in a strainer and all liquor well drained from it.
Banana Fritters. — Four bananas, three ounces of flour,
one dessert-spoonful of salad oil, one gill of tepid water,
white of one egg✪ Banana Fritters.
Put the flour into a bowl, pour into the centre of it the
salad oil, and add by degrees the water, mixing the flour in
from the sides as the water is poured over.
"Whip the white of egg to a stiff froth, and stir it together
with the mixture in the bowl very lightly. Take the skin
from the bananas and split them into halves.
Melt in a frying-pan three ounces of butter, and when the
blue smoke arises therefrom dip the slices of banana into the
batter, and placing them with the flat side downward into
the frying-pan, baste them with the hot butter over the
rounded sides until done to a nice light brown.
When done, they must be removed from the frying-pan
with a cooking shovel, in order that they may not be broken in
lifting, as they become deliciously tender in process of frying.
Serve vipon a flat china fruit plate with fine sugar, if desired.
POTATO SOUFFLES. 135
SOUFFLES.
Potato Souffle. — Four large potatoes, one ounce of butter,
one half gill of milk, one half tea-spoonf ul of white pepper,
one half tea-spoonful of salt, yolks of three eggs, whites of
four eggs✪ Potato Souffle.
First scrub the potatoes well in cold water, and then put
them to bake in a moderate oven for half or three quarters
of an hour, which may be determined by testing the potatoes
with a skewer, removing them from the oven when it will
readily pierce through them.
Cut off the tops of the potatoes when baked, and scoop the
flour from them, taking care not to break the skins. Rub
the potato flour through a sieve to make it perfectly smooth,
and putting the butter into a sauce-pan, add to it the milk,
pepper, and salt, and placing the sauce-pan over the fire,
allow the milk to boil.
When this boils, throw into it the potato flour, and stir
all well together until the potato becomes hot.
Page 92 · 4 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
When done, drain them for a moment upon a sheet of kitchen-paper, and arranging them in a circle upon a flat dish, sprinkle the sugar thickly over them, and serve,
NOTE. — Sugar should never be put into any kind of batter, as it tends to render it heavy. It is better to use it, an with these fritters, by sprinkling over when the dish is ready for serving.
Corn Fritters. — Four ears of boiled maize, four ounces of flour, one gill of milk, two eggs, one half tea-spoonful of pepper, one tea-spoonful of salt.
First put the flour into a bowl, and dropping in the yolks of eggs, pour over them the milk, and mix in the flour from the sides while pouring on the milk.
When all is smooth, season with the pepper and salt, whip the whites of egg to a stiff froth, and mix this with the batter very lightly.
Cut the corn from the cob and stir it into the batter; dipping the mixture from the bowl in large spoonfuls, drop them into hot clarified fat or lard, and fry until thoroughly brown, turning them constantly meantime, that they may brown evenly. Serve in a flat vegetable dish upon a hot napkin, having drained them for a moment upon a sheet of kitchen-paper after removing them from the frying-pan.
NOTE. — Instead of using the corn freshly cut from the cob, half of a quart of canned corn may be used, after being put on a sieve or in a strainer and all liquor well drained from it.
Banana Fritters. — Four bananas, three ounces of flour, one dessert-spoonful of salad oil, one gill of tepid water, white of one egg.
Put the flour into a bowl, pour into the centre of it the salad oil, and add by degrees the water, mixing the flour in from the sides as the water is poured over.
"Whip the white of egg to a stiff froth, and stir it together with the mixture in the bowl very lightly. Take the skin from the bananas and split them into halves.
Melt in a frying-pan three ounces of butter, and when the blue smoke arises therefrom dip the slices of banana into the batter, and placing them with the flat side downward into the frying-pan, baste them with the hot butter over the rounded sides until done to a nice light brown.
When done, they must be removed from the frying-pan with a cooking shovel, in order that they may not be broken in lifting, as they become deliciously tender in process of frying.
Serve upon a flat china fruit plate with fine sugar, if desired.
POTATO SOUFFLES. 135
Potato Souffle. — Four large potatoes, one ounce of butter, one half gill of milk, one half tea-spoonf ul of white pepper, one half tea-spoonful of salt, yolks of three eggs, whites of four eggs.
First scrub the potatoes well in cold water, and then put them to bake in a moderate oven for half or three quarters of an hour, which may be determined by testing the potatoes with a skewer, removing them from the oven when it will readily pierce through them.
Cut off the tops of the potatoes when baked, and scoop the flour from them, taking care not to break the skins. Rub the potato flour through a sieve to make it perfectly smooth, and putting the butter into a sauce-pan, add to it the milk, pepper, and salt, and placing the sauce-pan over the fire, allow the milk to boil.
When this boils, throw into it the potato flour, and stir all well together until the potato becomes hot.
Records on this page
Cheese FrittersCorn FrittersBanana FrittersPotato Souffle