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Corn Fritters
From The New century cook book, 1899
Serves 4
Presented as published in 1899. 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
53Calories
2 gProtein
5 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories53 kcal
Protein2.3 g
Carbohydrates5.1 g
Fiber0 g
Sugars0 g
Total Fat2.6 g
Saturated Fat1.1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol50 mg
Sodium2444 mg
Potassium30 mg
Calcium12 mg
Iron0.6 mg
Magnesium3.4 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate16 mcg
Choline37 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The New century cook book (1899), page 10. The excerpt below is the record exactly as published.
Corn Fritters. One dozen ears of corn grated, one cup of sweet milk, two eggs, four tablespoons of butter, a little salt, two teaspoons of baking powder, add flour enough to make a batter stiff as griddle cakes. Mrs. C. H. Thayer. Veal Croquettes. One half cup of milk, one egg, one tablespoon of flour, boil until thickened and season with salt and pepper, chop one small onion, add one tablespoon of chopped parsley, mix all with one cup of chopped veal or other cold meat, set away until cool, then mold into form, roll first into cracker crumbs, then roll in beaten egg and then in cracker crumbs again and fry a nice brown. Mrs. C. H. Thayer. Corn Fritters. One-half dozen ears of corn, one egg, one tablespoon cream, a little flour and salt
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