Virginia Corn Fritters
A historical recipe from Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922).
A historical recipe
Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Project Gutenberg eBook #71119.
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 Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Digitised by Project Gutenberg, eBook #71119 (https://www.gutenberg.org/ebooks/71119). 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.
United States. Associated with United States by the book is about Southern US cookery (its title: Dixieland recipes); 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.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 1 can corn
- ¹⁄₂ cup milk
- ¹⁄₂ cup dried
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon flour
- a tablespoon into hot
- 1 egg
Method
- 1 can corn, ¹⁄₂ cup milk, ¹⁄₂ cup dried and sifted crumbs, 1 teaspoon salt, 1 teaspoon baking powder, 1 egg well beaten, 1 tablespoon flour.
- Chop the corn, and add other ingredients in order given.
- Drop from a tablespoon into hot, deep fat and fry until brown.