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Corn Fritters
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Presented as published in 1911. 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
448Calories
18 gProtein
74 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories448 kcal
Protein18 g
Carbohydrates74 g
Fiber4.9 g
Sugars15 g
Total Fat8.9 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium72 mg
Potassium620 mg
Calcium40 mg
Iron4.8 mg
Magnesium73 mg
Phosphorus311 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7 mg
Folate114 mcg
Choline147 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 39. The excerpt below is the record exactly as published.
CORN FRITTERS— Prepare four ears of fresh corn by re- moving the outer husks and silks ; boil and then drain well. Cut the grains from the cobs and place in a bowl, season with salt and pepper, add one-fourth pound of sifted flour, two eggs and a half pint of cold milk
Cook this with the app: pantry check, scaling, and the assistant.