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Corn Fritters
From The Swedish, French, American cook book, 1918
Serves 2
If using canned corn, omit cream and milk.
Presented as published in 1918. 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
457Calories
12 gProtein
65 gCarbs
17 gFat
Full nutrition (32 nutrients)
Calories457 kcal
Protein12 g
Carbohydrates65 g
Fiber7.9 g
Sugars25 g
Total Fat17 g
Saturated Fat6.3 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol32 mg
Sodium12 mg
Potassium852 mg
Calcium43 mg
Iron2.4 mg
Magnesium93 mg
Phosphorus300 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0.1 mcg
Vitamin A4.9 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.5 mg
Folate31 mcg
Choline2.7 mg
Water294 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 424. The excerpt below is the record exactly as published.
pepper, and salt. Put in a vegetable dish. Serve as a vegetable with any kind of meat. AMERICAN COOK BOOK 287 Creamed Succotash {Succotash a la Creme) Cook Lima beans and corn [see recipe: Succotash]. Make a rich cream sauce and put the beans into it; let simmer a few minutes — until ready to serve. Serve in a vegetable dish with any kind of meat. CORN {Mais) Boiled Sweet Com Cobs with Butter Balles de Mais bouillies au Beurre Remove the husk, also the fluffy part; leave the corn in cold water for an hour; then put in water sufficient to cover it and cook about twenty minutes; add some salt, then cook for another five minutes. Place on a folded napkin with butter (or with beurre sauce in a sauceboat). Serve with the roast, or, after the roast, as an entree. Stewed Corn {Mais etuve) Cook the corn [see recipe: Boiled Sweet Corn Cobs with Butter]. Cut the cor# off the cob with a knife, put in a saucepan with some butter, pepper and salt to taste, cook for a few minutes. Serve as a vegetable with any kind of meat. Com Fritters {Beignets de Mais) Cook the corn and cut corn off the cob. Add to two cups of corn four tablespoons cream, tw’o tablespoons milk, five tablespoons flour, two eggs
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