Corn Fritters
From Raleigh recipe book, 1925
Presented as published in 1925. 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
589Calories
23 gProtein
91 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories589 kcal
Protein23 g
Carbohydrates91 g
Fiber15 g
Sugars44 g
Total Fat15 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium1495 mg
Calcium32 mg
Iron3.3 mg
Magnesium161 mg
Phosphorus555 mg
Zinc4 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B61 mg
Vitamin B120.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)9.8 mg
Folate28 mcg
Choline147 mg
Caffeine0 mg
Water520 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 15. The excerpt below is the record exactly as published.
CORN FRITTERS Grate the corn from six ears, add one teaspoonful flour, one egg, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.