Corn Fritters

Name: Corn Fritters
Ingredients: one cup flour; two teaspoons baking powder; one half teaspoon salt; one fourth teaspoon pepper; two eggs well beaten; one third cup milk; one half cup canned corn

From Principles of cooking, 1914

Presented as published in 1914. 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

711Calories

31 gProtein

116 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories711 kcal

Protein31 g

Carbohydrates116 g

Fiber1.8 g

Sugars7.9 g

Total Fat15 g

Saturated Fat4.8 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol382 mg

Sodium2450 mg

Potassium547 mg

Calcium706 mg

Iron10 mg

Magnesium69 mg

Phosphorus648 mg

Zinc2.8 mg

Copper0.3 mg

Manganese1.1 mg

Vitamin D2.8 mcg

Vitamin C1.5 mg

Vitamin A188 mcg

Vitamin E1.2 mg

Vitamin K1.2 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)9.4 mg

Folate280 mcg

Choline323 mg

Caffeine0 mg

Water227 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 53. The excerpt below is the record exactly as published.

Corn Fritters. — Mix and sift together one cup flour, two teaspoons baking powder, one half teaspoon salt, one fourth teaspoon pepper. Add two eggs well beaten, one third cup milk. Beat until smooth; add one half cup canned corn

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