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Corn Fritters

Name: Corn Fritters
Yield: 1 servings
Ingredients: ½ can of corn; the same quantity of rolled cracker; 2 eggs beaten; a pinch of salt; and pepper; Wet the mixture with milk sufficient to drop from the spoon; fry in a mixture of butter and lard

From San Rafael cook book, 1906, 1906

Serves 1

Presented as published in 1906. 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

298Calories

2 gProtein

10 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories298 kcal

Protein2.4 g

Carbohydrates10 g

Fiber1.3 g

Sugars5.1 g

Total Fat27 g

Saturated Fat10 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.2 g

Omega-30 g

Cholesterol27 mg

Sodium9731 mg

Potassium162 mg

Calcium41 mg

Iron0.4 mg

Magnesium17 mg

Phosphorus70 mg

Zinc0.5 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.9 mcg

Vitamin C0 mg

Vitamin A8 mcg

Vitamin E0.3 mg

Vitamin K2.1 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate2.8 mcg

Choline17 mg

Caffeine0 mg

Water62 g

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 32. The excerpt below is the record exactly as published.

CORN FRITTERS— Mrs. R. E. Nell. 1 dozen ears corn grated or scraped; yolks of 4 eggs; 3 tablespoons- flour. Fry in lard and butter mixed. CORN FRITTERS— Mrs. A. A. Smith. % can of corn, the same quantity of rolled cracker, 2 eggs beaten VE3ETABLES 75 separately, a pincli of salt, and pepper. Wet tlie mixture 'with, milk sufficient to drop from the spoon; fry in a mixture of butter land lard

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