Corn Fritters
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
357Calories
16 gProtein
49 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories357 kcal
Protein16 g
Carbohydrates49 g
Fiber7.9 g
Sugars25 g
Total Fat11 g
Saturated Fat1.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol188 mg
Sodium77 mg
Potassium866 mg
Calcium49 mg
Iron2.1 mg
Magnesium92 mg
Phosphorus361 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A85 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.2 mg
Folate24 mcg
Choline150 mg
Caffeine0 mg
Water313 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 79. The excerpt below is the record exactly as published.
Corn Fritters. Bread and Butter. Berries. Cake. Tea. Corn Fritters.— -Grate the corn from the cob allowing one egg and a tablespoonful of milk to every cupful of corn. Season to taste, stir in the tiour to thicken, fry in boiling lard
Cook this with the app: pantry check, scaling, and the assistant.