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Corn Fritters
From The Cook County cook book, 1912
Serves 2
Can also be cooked on a griddle like pancakes.
Presented as published in 1912. 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
577Calories
22 gProtein
97 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories577 kcal
Protein22 g
Carbohydrates97 g
Fiber7.9 g
Sugars24 g
Total Fat11 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium4922 mg
Potassium929 mg
Calcium45 mg
Iron5.7 mg
Magnesium107 mg
Phosphorus413 mg
Zinc2.9 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.6 mg
Vitamin B120.4 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1 mg
Niacin (B3)9.5 mg
Folate124 mcg
Choline147 mg
Caffeine0 mg
Water306 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 71. The excerpt below is the record exactly as published.
CORN FRITTERS.— To 2 cups of corn add 2 or 3 well-beaten eggs, 3 tablespoons of cream or new milk and a small cup of flour, with a little salt
Cook this with the app: pantry check, scaling, and the assistant.