TOMATO FRITTERS (1896)
The Boston Cooking School Cookbook
By Fannie Merritt Farmer (1896)
Ingredients
• 1 can tomatoes.
• 6 cloves.
• 1/4 cup sugar.
• 3 slices onion.
• 1 teaspoon salt.
• Few grains cayenne.
• 1/4 cup butter.
• 1/3 cup corn-starch.
• 1 egg.
Directions
Cook first four ingredients twenty minutes, rub all through a sieve except seeds, and season with salt and pepper.
Melt butter, and when bubbling, add corn-starch and tomato gradually; cook two minutes, then add egg slightly beaten.
Pour into a buttered shallow tin and cool.
Turn on a board, cut in squares, diamonds, or strips. Roll in crumbs, eggs, and crumbs again, fry in deep fat, and drain.
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