1 1/2 cup sifted flour
1 tsp salt
1 egg, slightly beaten
1 powdered sugar
1 1/2 tsp baking powder
16 oz can cream style corn
1 cup corn oil
Directions
Sift together dry ingredients. Mix together corn and egg. Add dry
ingredients. Stir slowly. Heat oil in large skillet over medium heat.
Drop batter by tablespoonfuls into hot oil, one layer at a time. Fry
about 2 minutes on each side until golden brown. Drain on absorbent
paper, and dust with powdered sugar if desired. Makes 16 fritters.
Mrs. John P. Elberti
Servings: 16 servings
Corn Fritters (Elberti) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is quite possible to prove the history of written cooking instructions far back into the far past, at least as far back into recorded history as early Egypt, and possibly even further than that. In practice though, in the main part, these early cook books were just very basic hieroglyphic instructions for preparing meals.
In fact, the oldest recipe in existence, according to academics is a series of stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Progressing into Roman times around 25BC a roman called Apicius created a number of documents describing recipes prepared by his fellow Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. Additionally, he tells us how the cooks of his times were skilled in the use of many different aromatic flavours, including some familiar names for example basil, fennel and parsley. Later on, we find a couple of interesting books which were published in the 14th Century ; a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the indian curry that appears on menues today, but rather recipes for the types of meals eaten by the rich people of the period. Later on in the 1400s, people returning from the crusades brought back many foods and herbs from Arab countries, such as parsley and basil. The introduction of these new tastes prompted an outbreak in recipe books, some of which still exist in private collections. For the centuries that followed, the families of Europe competed with each other to serve up the most extravagent meals, and as a consequence, cooks and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 1800s that cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, trying out, and writing down recipes of the day. By the advent of the twentieth century, cookbooks were in great demand, mostly as a result of more people being able to read, people having more free time and having more disposable income. The introduction of the TV gave us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Corn Fritters (Elberti) recipe.
