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Corn Fritters
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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
420Calories
15 gProtein
82 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories420 kcal
Protein15 g
Carbohydrates82 g
Fiber10 g
Sugars5.7 g
Total Fat5.6 g
Saturated Fat1.4 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol0 mg
Sodium2475 mg
Potassium510 mg
Calcium472 mg
Iron7.2 mg
Magnesium82 mg
Phosphorus261 mg
Zinc1.6 mg
Copper0.6 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K47 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.3 mg
Folate101 mcg
Choline16 mg
Caffeine0 mg
Water9.2 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 209. The excerpt below is the record exactly as published.
CORN FRITTERS SYRUP COFFEE Moulded Cream of Wheat Cook Cream of Wheat according to directions on p. 17, the day before needed, pour into moulds, and serve with raspberries, currants, bananas, etc. Corn Fritters To I c grated corn pulp add 3^ c cracker or bread crumbs, or enough to hold the mixture together. Add 34 t baking powder, 5^ t salt, and a dash of pepper
Cook this with the app: pantry check, scaling, and the assistant.