Corn Fritters
From War cook book, 1918
Presented as published in 1918. 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
692Calories
29 gProtein
114 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories692 kcal
Protein29 g
Carbohydrates114 g
Fiber2.8 g
Sugars7.9 g
Total Fat13 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium5282 mg
Potassium573 mg
Calcium347 mg
Iron10 mg
Magnesium75 mg
Phosphorus510 mg
Zinc2.8 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A188 mcg
Vitamin E1.4 mg
Vitamin K1.2 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)10 mg
Folate248 mcg
Choline295 mg
Caffeine0 mg
Water169 g
As published
This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 26. The excerpt below is the record exactly as published.
CORN FRITTERS. 1 can corn 2 eggs 1 cup flour yi teaspoon paprika 2 teaspoons salt 1 teaspoon baking powder
Cook this with the app: pantry check, scaling, and the assistant.