Polenta Fritters
A historical recipe from Simple Italian Cookery, by Antonia Isola.
A historical recipe
Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Simple Italian Cookery, by Antonia Isola. Digitised by Project Gutenberg, eBook #6385 (https://www.gutenberg.org/ebooks/6385). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Put one pinch of salt and one tablespoon of sugar into a cup of milk, and put it on to boil.
- As soon as it boils pour in, little by little, one-half scant cup of fine Indian meal, stirring constantly with a wooden spoon.
- Allow it to boil gently for twenty minutes.
- Take it off the stove, add one level tablespoon of butter and the yolk of one egg and a little grated lemon-peel.
- Beat up well to mix the egg and butter.
- Then turn the mixture onto the bread-board, which has been dampened;
- spread it out to the thickness of a finger.
- Allow it to cool, then cut into squares or diamonds or little rounds, dip these into egg and then into the bread crumbs, and fry them in boiling lard, a few at a time.
- Sprinkle with sugar, and serve hot.