1 pt clams
1 tbsp baking powder
1 1/2 tsp salt
1 cup milk
1 tbsp butter
1 3/4 cup flour, all-purpose
1 tsp parsley, chopped
2 eggs, beaten
2 tsp onion, grated
Directions
Keywords: Fish, Main dish, Snacks, seafood Servings: 4
Drain clams and chop. Combine dry ingredients. Combine eggs, milk,
onion, butter, and clams. Combine with dry ingredients and stir
until smooth. Drop batter by using teaspoonsful into hot shortening
at 350 degrees F and fry for 3 minutes, or until golden brown. Drain
on absorbent paper.
From "Southern Living"
Posted by Bob Springer 3/93
Servings: 4 servings
Clam Fritters Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fish; Seafood
The History of Recipes
Written cooking instructions as a concept can be traced far back into the distant past, in truth as far into history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, in the main part, these old recipes were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to Professor Solomon Katz, are a few tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius created a collection of scripts which described recipes cooked by wealthy Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. He also describes how the Roman chefs made use of many aromatic flavors, including a few you will know like basil, rue and asafoetida. In the 15th century, people returning from the crusades brought us many new foods and spices from the holy land, including spices like basil and coriander. The introduction of these new tastes caused an eruption in manuscripts on food, some of which still exist in private collections. Over the following few centuries, the upper classes tried to serve up the most extravagent banquests, and consequentially the best chefs and their recipe collections were highly sought after. Nevertheless, it was during the 19th century that cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, verifying, and recording recipes of the day. The introduction of the TV brought us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Clam Fritters recipe.
