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Mrs. Samuel Leeds cookbook and travel diary, 1856
Page 29
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29 Corn Oysters Grate one dozen ears of corn on a coarse grater, add five eggs well beaten - two tablespoons of sweet cream - three tablespoons of melted butter - pepper and salt. Fry in butter very slowly. Pickled Currants 4 lbs currants (stew them) 3 lbs sugar 1 pint of vinegar Spices to taste Make a syrup by boiling together the sugar & vinegar and spice and then boil the currants a few moments in the syrup. I do not use any other spice than cinnamon + cloves.
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29 Corn Oysters Grate one dozen ears of corn on a coarse grater, add five eggs well beaten - two tablespoons of sweet cream - three tablespoons of melted butter - pepper and salt. Fry in butter very slowly. Pickled Currants 4 lbs currants (stew them) 3 lbs sugar 1 pint of vinegar Spices to taste Make a syrup by boiling together the sugar & vinegar and spice and then boil the currants a few moments in the syrup. I do not use any other spice than cinnamon + cloves.
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