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Corn Fritters
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
509Calories
20 gProtein
82 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories509 kcal
Protein20 g
Carbohydrates82 g
Fiber10 g
Sugars28 g
Total Fat12 g
Saturated Fat3.2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol108 mg
Sodium494 mg
Potassium1137 mg
Calcium293 mg
Iron4.7 mg
Magnesium125 mg
Phosphorus477 mg
Zinc2.9 mg
Copper0.4 mg
Manganese2.4 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A82 mcg
Vitamin E0.5 mg
Vitamin K21 mcg
Vitamin B60.6 mg
Vitamin B120.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)7.2 mg
Folate64 mcg
Choline97 mg
Caffeine0 mg
Water372 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 120. The excerpt below is the record exactly as published.
Corn Fritters Grate sweet corn into a dish, and to one pint add one egg, one teacup of flour, one tablespoon cream, one teaspoon salt; mix together and fry like oysters. Peach Fritters Prepare and fry like apple fritters, using halves or ripe peaches instead of apples. Orange Fritters Prepare and fry as above, using sections of orange in place of apples. Blackberry Fritters Into one and one-half cups of batter mix one cup blackberries and drop by tablespoons into hot lard; fry to a light brown. Fritters 235 Corn Fritters One dozen ears of corn, one teaspoon baking powder, one cup flour, two eggs, one pint milk, one-half teaspoon salt, two dashes black pepper
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