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Jane E. Hassler cookbook, June 1857
Page 81
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Corn Fritters Grate the Corn, and allow an Egg & a half for Every cupful with a tablespoonful of milk or cream. Beat th Eggs well, add the corn by degrees, beating very hard & Salt to tast; put a tablespoonful of melted butter to Every pint of Corn; stir in the milk, and thicken them with just Enough of flour to hold them together, say a table spoonful to Every 2 Eggs. You may fry in hot lard as you would fritters, but a better plan is to cook upon a griddle, like batter cakes. Test a little at first to see that it is of the right consistency. Eaten as dinner or breakfast, these will always meet with a cordial welcome Hope you will like them
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Corn Fritters Grate the Corn, and allow an Egg & a half for Every cupful with a tablespoonful of milk or cream. Beat th Eggs well, add the corn by degrees, beating very hard & Salt to tast; put a tablespoonful of melted butter to Every pint of Corn; stir in the milk, and thicken them with just Enough of flour to hold them together, say a table spoonful to Every 2 Eggs. You may fry in hot lard as you would fritters, but a better plan is to cook upon a griddle, like batter cakes. Test a little at first to see that it is of the right consistency. Eaten as dinner or breakfast, these will always meet with a cordial welcome Hope you will like them
Szathmary Culinary Manuscripts and Cookbooks
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