Corn Fritters
From The Raleigh cook book, 1907
Presented as published in 1907. 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
169Calories
6 gProtein
29 gCarbs
3 gFat
Full nutrition (20 nutrients)
Calories169 kcal
Protein5.6 g
Carbohydrates29 g
Fiber4.9 g
Sugars15 g
Total Fat3.3 g
Sodium0 mg
Potassium474 mg
Calcium1.3 mg
Iron0.8 mg
Magnesium52 mg
Phosphorus151 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin B60.3 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Water160 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 11. The excerpt below is the record exactly as published.
Corn Fritters.—Two or three ears of corn
Cook this with the app: pantry check, scaling, and the assistant.