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Corn Fritters
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
302Calories
13 gProtein
49 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories302 kcal
Protein13 g
Carbohydrates49 g
Fiber0.1 g
Sugars0.2 g
Total Fat5.7 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium656 mg
Potassium161 mg
Calcium41 mg
Iron4.5 mg
Magnesium23 mg
Phosphorus168 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A87 mcg
Vitamin E0.6 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.3 mg
Folate124 mcg
Choline147 mg
Caffeine0 mg
Water44 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 192. The excerpt below is the record exactly as published.
CORN FRITTERS 1 cup grated fresh or canned corn Vg teaspoon salt 5~ cup flour Few grains paprika Y% teaspoon baking powder 1 egg Chop corn, drain, add dry ingredients mixed and sifted. Add egg yolk, beaten until thick. Fold in egg white, beaten until stiff. Drop by spoonfuls and fry in deep fat (370° F.). Drain on paper. SOUTHERN CORN PUDDING 2 cups corn grated from the cob or 1% tablespoons melted chopped canned corn butter .2 eggs, slightly beaten 2 cups scalded milk 1 teaspoon sugar 1 teaspoon salt _'% teaspoon pepper Combine ingredients. Bake in buttered baking dish in slow oven (325° F.) until firm. With Corn Meal. Omit 1 egg. Pour hot milk over 3 table- spoons corn meal. Let cool before adding other ingredients. CORN SOUFFLE 2 cups fresh grated or canned corn 1 cup milk 1 tablespoon butter 114 teaspoons salt
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