Tomato Fritters
www.gutenberg.org
3 of 8 items checked · 4 aisles
Produce
Dairy & Eggs
- Checked by You
Pantry / Durable
- Checked by You
Spices & Seasoning
- Checked by You
Archive recipe
A historic early American dish of tomatoes, sugar, onion, few grains cayenne and butter. Adapted from Tomato Fritters, from The Boston Cooking-School Cook Book (1896).
Adapted from Tomato Fritters, in The Boston Cooking-School Cook Book (1896), preserved in the Open Recipe Archive's Ye Old American Recipe Book collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/ye-old-american/recipes/tomato-fritters.md.
The dish
3 of 8 items checked
www.gutenberg.org
3 of 8 items checked · 4 aisles
Cook first four ingredients twenty minutes, rub all through a sieve except seeds, and season with salt and pepper
Melt butter, and when bubbling, add corn-starch and tomato gradually; cook two minutes, then add egg slightly beaten
Pour into a buttered shallow tin, and cool
Turn on a board, cut in squares, diamonds, or strips
Roll in crumbs, egg, and crumbs again, fry in deep fat, and drain
Adapted from Open Recipe Archive · The Boston Cooking-School Cook Book (1896; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)