vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Corn Fritters
From The national course in home economics, 1917
Serves 2
Presented as published in 1917. 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
448Calories
21 gProtein
54 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories448 kcal
Protein21 g
Carbohydrates54 g
Fiber7.3 g
Sugars32 g
Total Fat16 g
Saturated Fat5.3 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol210 mg
Sodium383 mg
Potassium1085 mg
Calcium410 mg
Iron2.3 mg
Magnesium108 mg
Phosphorus579 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D2.9 mcg
Vitamin C0 mg
Vitamin A145 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.7 mg
Vitamin B121.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)5 mg
Folate24 mcg
Choline183 mg
Caffeine0 mg
Water458 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 303. The excerpt below is the record exactly as published.
CORN FRITTERS— No. 2. Six grated ears of corn or one can of corn strained through a colandei and chopped. Add one cupful of milk, a generous pinch of salt and a teaspoonful of baking-powder stirred into two-thirds cupful of milk; two eggs not beaten, but stirred in well
Cook this with the app: pantry check, scaling, and the assistant.