Ingredients
1 cup flour, sifted
1 tsp baking powder
1/2 tsp salt
1/4 tsp sugar
1 egg, slightly beaten
4 tbsp shortening, melted
1/2 cup milk
2 cup corn, whole kernel, drained
1 oil, for deep frying
1 maple or cane syrup
Directions
Mix and sift the flour, baking powder, salt and sugar. Beat the egg,
melted shortening and milk together with a rotary egg beater. Add the
corn and combine with the dry ingredients, mixing well. Drop by
spoonfuls into deep oil (365F) and fry for 3 to 5 minutes, or until
golden brown. Drain on paper. Serve hot as a vegetable, or with
maple or corn syrup.
: { Submitted by the Alcee-Hymel Family }
: [ The Legends of Louisiana Cookbook; Sheila Ainbinder;
ISBN 0-671-70817-1 ] Submitted By
WARING@IMA.INFOMAIL.COM (SAM WARING) On SAT, 8 JUL 1995 172202 GMT
Servings: 12 fritters
Corn Fritters (Ainbinder) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
We are able to track the history of `recipes` back into antiquity, in truth as far back into recorded history as ancient Egypt, and quite possibly further than that. Having said that, mostly, these early recipes were just basic pictorial recipes for preparing meals.
The truth of the matter is, the most ancient recipe found, according to academics are a few ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. As we move into The time of the romans around 25BC a man called Apicius compiled a collection of scripts which described recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were split into starters, entrees and dessert, something that is very familiar to us today. This early Roman chef tells us how the early Romans used many different herbs, including a few you will know like basil, fennel and dill. As we move on, there are a couple of interesting cookery books which date from the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the indian food that appears on menues today, but rather descriptions of the types of meals on the menues of the rich people of the period. Later, in the fifteenth century, the Crusaders brought back many new spices and herbs from the East, including spices like basil and coriander. The introduction of these new foods and spices was responsible for an outbreak in recipe manuscripts, some of which still exist in academic collections. During the next few centuries, the wealthy families of the West tried to serve the most exotic meals, and as a result the best chefs and their recipe collections were at a premium. Notwithstanding that, it was during the 1800s that fine cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, verifying, and writing down recipes that were common in the better off homes of the day. By the advent of the 20th century, cooking books were increasing in popularity mostly due to increased literacy, people having increased free time and having more disposable income. |
We hope you enjoy this Corn Fritters (Ainbinder) recipe.
