Corn and Celery Fritters

Name: Corn and Celery Fritters
Ingredients: one-half cup finely chopped celery; one-half of the corn

From Chafing dish possibilities, 1898

Presented as published in 1898. 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

65Calories

2 gProtein

14 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories65 kcal

Protein2.2 g

Carbohydrates14 g

Fiber1.6 g

Sugars3.6 g

Total Fat1.1 g

Saturated Fat0.2 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium228 mg

Potassium271 mg

Calcium31 mg

Iron0.2 mg

Magnesium17 mg

Phosphorus51 mg

Zinc0.3 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C1.5 mg

Vitamin A1.6 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate32 mcg

Choline15 mg

Caffeine0 mg

Water125 g

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 24. The excerpt below is the record exactly as published.

Corn and Celery Fritters Prepare and cook same as Corn Fritters, sub- stituting one-half cup finely chopped celery in place of one-half of the corn

Cook this with the app: pantry check, scaling, and the assistant.