TOMATO FRITTERS (1896)
The Boston Cooking-School Cook Book by Fannie Merritt Farmer (Boston, 1896)
1 can Tomatoes
6 Cloves
1/4 cup Sugar
3 slices Onion
1 teaspoon Salt
A few grains Cayenne Pepper
1/4 cup Butter
1/3 cup Corn Starch
1 Egg
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 2 minutes, then add Egg slightly beaten.
Pour into a buttered shallow tin and cool.
Turn on a board, cut into squares, diamonds, or strips.
Roll in Crumbs, eggs, and crumbs again, fry in deep fat, drain.
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