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Corn Fritters
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
794Calories
33 gProtein
124 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories794 kcal
Protein33 g
Carbohydrates124 g
Fiber12 g
Sugars37 g
Total Fat19 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium3183 mg
Potassium1412 mg
Calcium466 mg
Iron8.2 mg
Magnesium159 mg
Phosphorus785 mg
Zinc4.5 mg
Copper0.5 mg
Manganese1.5 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A188 mcg
Vitamin E1.4 mg
Vitamin K1.2 mcg
Vitamin B61 mg
Vitamin B120.9 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)12 mg
Folate148 mcg
Choline295 mg
Caffeine0 mg
Water476 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 79. The excerpt below is the record exactly as published.
Corn Fritters. 1% cups corn. 1% teaspoons baking-powder. % cup flour. % teaspoon paprika. 1 teaspoon salt. 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.