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Corn Fritters
From Twentieth century home cook book, 1905
Serves 1
Presented as published in 1905. 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
679Calories
30 gProtein
95 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories679 kcal
Protein30 g
Carbohydrates95 g
Fiber15 g
Sugars45 g
Total Fat19 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium142 mg
Potassium1571 mg
Calcium61 mg
Iron4.5 mg
Magnesium169 mg
Phosphorus659 mg
Zinc4.7 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B61.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)10 mg
Folate60 mcg
Choline294 mg
Caffeine0 mg
Water558 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 102. The excerpt below is the record exactly as published.
salt to taste. Drop a little from the spoon into boiling lard ; if it separates, add a little more crumbs of bread. When they rise to the surface of the fat they are done ; drain and serve quickly. CORN FRITTERS. Grate six ears of corn and mix with one tablespoonful of flour, two eggs, salt and pepper to taste
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