Corn Fritters
From Our favorite recipes (Damascus Church, Chapel Hill, 1963), 1963
Presented as published in 1963. 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
843Calories
24 gProtein
140 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories843 kcal
Protein24 g
Carbohydrates140 g
Fiber22 g
Sugars52 g
Total Fat23 g
Saturated Fat7.1 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol29 mg
Sodium1174 mg
Potassium1926 mg
Calcium125 mg
Iron6.7 mg
Magnesium220 mg
Phosphorus570 mg
Zinc4.2 mg
Copper0.8 mg
Manganese4.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A99 mcg
Vitamin E0.6 mg
Vitamin K42 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.1 mg
Niacin (B3)13 mg
Folate55 mcg
Choline5.4 mg
Caffeine0 mg
Water532 g
As published
This recipe was extracted from Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 8. The excerpt below is the record exactly as published.
CORN FRITTERS Mrs. Sally Henderson 2 c. corn 1 tsp. sugar 2 eggs, separated 1 tbsp. melted butter 1/4 to 1 c. flour pepper 1/2 tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.