Corn Fritters
From Chafing dish possibilities, 1898
Presented as published in 1898. 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
225Calories
7 gProtein
48 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories225 kcal
Protein7.2 g
Carbohydrates48 g
Fiber3.3 g
Sugars7.3 g
Total Fat2.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium337 mg
Potassium259 mg
Calcium11 mg
Iron2.2 mg
Magnesium30 mg
Phosphorus109 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A3.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate114 mcg
Choline29 mg
Caffeine0 mg
Water137 g
As published
This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 24. The excerpt below is the record exactly as published.
Corn Fritters To one cup finely chopped canned corn add one egg, well beaten, one-fourth cup flour, and salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.