Corn Fritters
From Durham cook book ..., 1921
Recipe from A Friend.
Presented as published in 1921. 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
1416Calories
51 gProtein
256 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories1416 kcal
Protein51 g
Carbohydrates256 g
Fiber8 g
Sugars36 g
Total Fat22 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium869 mg
Potassium1550 mg
Calcium1031 mg
Iron17 mg
Magnesium190 mg
Phosphorus1743 mg
Zinc5.3 mg
Copper0.6 mg
Manganese2.5 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.9 mg
Vitamin B121.8 mcg
Thiamin (B1)2.8 mg
Riboflavin (B2)2.1 mg
Niacin (B3)22 mg
Folate425 mcg
Choline190 mg
Caffeine0 mg
Water540 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 38. The excerpt below is the record exactly as published.
CORN FRITTERS. One egg, one cup milk, one cup corn, two teaspoonfuls Royal Baking Powder, tAvo cups flou
Cook this with the app: pantry check, scaling, and the assistant.