Corn Fritters
From The Carbon County cook book, 1926
Recipe by Mrs. F.M. Sanford.
Presented as published in 1926. 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
429Calories
26 gProtein
40 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories429 kcal
Protein26 g
Carbohydrates40 g
Fiber2.4 g
Sugars14 g
Total Fat18 g
Saturated Fat5.5 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol563 mg
Sodium231 mg
Potassium545 mg
Calcium145 mg
Iron4.3 mg
Magnesium56 mg
Phosphorus444 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D3.4 mcg
Vitamin C0 mg
Vitamin A255 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)3.3 mg
Folate108 mcg
Choline449 mg
Caffeine0 mg
Water237 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 38. The excerpt below is the record exactly as published.
Corn Fritters. 1 can corn, 3 large tablespoons flour, 3 table- spoons milk, salt and pepper to taste, 1 teaspoon sugar, 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.