Corn Fritters
From The Wilson cook book, 1941
Recipe by Mrs. R. P. Drew.
Presented as published in 1941. 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
897Calories
26 gProtein
149 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories897 kcal
Protein26 g
Carbohydrates149 g
Fiber8 g
Sugars24 g
Total Fat22 g
Saturated Fat6 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0 g
Cholesterol30 mg
Sodium1532 mg
Potassium975 mg
Calcium566 mg
Iron9.3 mg
Magnesium122 mg
Phosphorus593 mg
Zinc2.8 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1 mg
Vitamin K0.7 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)14 mg
Folate201 mcg
Choline0 mg
Caffeine0 mg
Water300 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 12. The excerpt below is the record exactly as published.
Corn Fritters 1 cup corn 1 cup flour 2 teaspoons baking powder 1g teaspoon salt 1 egg white (beaten) ; Pepper 2 tablespoons cream 1 egg yolk
Cook this with the app: pantry check, scaling, and the assistant.