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Corn Fritters
From The complete cook book, 1900
Serves 1
Presented as published in 1900. 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
361Calories
27 gProtein
12 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories361 kcal
Protein27 g
Carbohydrates12 g
Fiber0 g
Sugars12 g
Total Fat22 g
Saturated Fat9.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol587 mg
Sodium306 mg
Potassium573 mg
Calcium384 mg
Iron2.6 mg
Magnesium47 mg
Phosphorus543 mg
Zinc3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.4 mg
Folate71 mcg
Choline484 mg
Caffeine0 mg
Water329 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 58. The excerpt below is the record exactly as published.
CORN FRITTERS. Score fresh ears of sweet com and press out the pulp. Add three eggs beaten with half a pint of milk. Add enough sifted flour to mak«} a batter thick enough to drop from the spoon. Season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.