Aunt Virginia's Corn Fritters
From The Aunts' Cook Book, 1922
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1015Calories
33 gProtein
176 gCarbs
20 gFat
Full nutrition (20 nutrients)
Calories1015 kcal
Protein33 g
Carbohydrates176 g
Fiber29 g
Sugars88 g
Total Fat20 g
Sodium0 mg
Potassium2844 mg
Calcium7.9 mg
Iron4.7 mg
Magnesium310 mg
Phosphorus906 mg
Zinc6.7 mg
Copper0.7 mg
Manganese2.3 mg
Vitamin B61.8 mg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.7 mg
Niacin (B3)19 mg
Water962 g
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 14. The excerpt below is the record exactly as published.
Aunt Virginia's Corn Fritters Take 1 dozen ears of corn. Cut the grains down the center, and scrap all the corn off the cob. Stir in gradually flour to make it thick, and enough to drop from the spoon. Three eggs beaten lightly, salt and pepper to taste. Fry in boiling lard.
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