Corn Fritters
From The Raleigh cook book, 1907
Use fresh corn for best results.
Presented as published in 1907. 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
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 11. The excerpt below is the record exactly as published.
Corn Fritters.—Two or three ears of corn. With a sharp knife eut down each row of kernels and scrape out the pulp. There should be a heaping cupful. Stir this into the plain fritter batter
Cook this with the app: pantry check, scaling, and the assistant.