vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Corn Drops
From The Times cook book, no. 2, 1905
Serves 3
Presented as published in 1905. 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
617Calories
15 gProtein
124 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories617 kcal
Protein15 g
Carbohydrates124 g
Fiber8.2 g
Sugars9.7 g
Total Fat9.7 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol73 mg
Sodium393 mg
Potassium465 mg
Calcium125 mg
Iron12 mg
Magnesium72 mg
Phosphorus243 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A41 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.3 mg
Folate82 mcg
Choline64 mg
Caffeine0 mg
Water241 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 155. The excerpt below is the record exactly as published.
CORN DROPS. Miss C. Hernstein. 2302 Budlong avenue, Los Angeles— Pour a pint of boiling water on a pint of corn meal, let cool, beat in an egg and a tablespoon of butter, thin with milk. Cut corn from three ears of corn
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