Corn Fritters
From The Memorial Hall cook book, 1919
Fry until golden brown.
Presented as published in 1919. 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
363Calories
27 gProtein
14 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories363 kcal
Protein27 g
Carbohydrates14 g
Fiber0 g
Sugars12 g
Total Fat22 g
Saturated Fat9.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol587 mg
Sodium776 mg
Potassium573 mg
Calcium645 mg
Iron3.1 mg
Magnesium48 mg
Phosphorus640 mg
Zinc3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.4 mg
Folate71 mcg
Choline484 mg
Caffeine0 mg
Water329 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 11. The excerpt below is the record exactly as published.
Corn Fritters To the beaten yolks of 3 eggs add 1 pt. of green corn (grated or scraped), a little salt and 1 cupful milk. Add enough flour to form a good batter, with 1 tsp. Eumford baking powder
Cook this with the app: pantry check, scaling, and the assistant.