Corn Fritters
From A textbook of domestic science for high schools, 1913
Do not pile fritters on top of each other.
Presented as published in 1913. 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
872Calories
36 gProtein
134 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories872 kcal
Protein36 g
Carbohydrates134 g
Fiber16 g
Sugars49 g
Total Fat21 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium2711 mg
Potassium1766 mg
Calcium206 mg
Iron7.3 mg
Magnesium196 mg
Phosphorus792 mg
Zinc5.3 mg
Copper0.5 mg
Manganese1.8 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K2.2 mcg
Vitamin B61.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.6 mg
Niacin (B3)14 mg
Folate122 mcg
Choline294 mg
Caffeine0 mg
Water605 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 19. The excerpt below is the record exactly as published.
Corn Fritters 1 pint corn, grated or removed from cob as above, or if canned, chopped fine. Canned Kornlet is ready to use for fritters. Add to the corn 6 tb. flour, 1 ts. salt, \ ssp. pepper, beaten yolks of 2 eggs. If canned corn is used, it may be necessary to add 2 tb. milk. Fold in beaten whites of 2 eggs. Sauter by dropping by tablespoonful into hot lard, browning on both sides. Serve on a warm platter, but do not pile them one on another. One-half ts. baking powder
Cook this with the app: pantry check, scaling, and the assistant.