Dinner
Squash fritters
Marion Harland’s original method for Squash fritters, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Peel and slice the squash, and boil in salted water for a little over five minutes.
- Carefully remove the slices and drop into iced water.
- Dip each slice in beaten egg, then in cracker crumbs, and when all are thoroughly coated set in a cold place for an hour.
- drop the squash slices carefully into this and fry to a golden brown.
- Drain in a heated colander, sprinkle with pepper and salt, and serve.
Historical transcription
Source method
- 1
Peel and slice the squash, and boil in salted water for a little over five minutes. Carefully remove the slices and drop into iced water. When cold, drain in a colander and pat dry between the folds of a dish-towel. Dip each slice in beaten egg, then in cracker crumbs, and when all are thoroughly coated set in a cold place for an hour. Have ready a kettle of boiling dripping; drop the squash slices carefully into this and fry to a golden brown. Drain in a heated colander, sprinkle with pepper and salt, and serve.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.