FREE genealogy since 1999 - History belongs to all of us!
1800s Cooking Tips and Recipes
Carrot Fritters Beat two small boiled carrots to a pulp with a spoon, add three or four eggs and half a handful of flour; moisten with cream, milk or a little white wine and sweeten to taste; beat all well together, and fry them in boiling lard. When of a good color, take them off and serve, having squeezed over them the juice of an orange, and strewed them over with finely-sifted sugar.
The Willimantic Chronicle, Willimantic, Connecticut, February 2, 1881
Carrot Fritters Beat two small boiled carrots to a pulp with a spoon, add three or four eggs and half a handful of flour; moisten with cream, milk or a little white wine and sweeten to taste; beat all well together, and fry them in boiling lard. When of a good color, take them off and serve, having squeezed over them the juice of an orange, and strewed them over with finely-sifted sugar.
The Willimantic Chronicle, Willimantic, Connecticut, February 2, 1881
Go Back
The comments you read here belong only to the person who posted them. We reserve the right to remove off-topic and inappropriate comments.