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Corn Fritters

Name: Corn Fritters
Yield: 1 servings
Ingredients: Four ears of boiled maize; four ounces of flour; one gill of milk; two eggs; one half teaspoonful of pepper; one teaspoonful of salt

From Handbook of practical cookery, 1886

Serves 1

Canned corn can be used instead of fresh.

Presented as published in 1886. 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

634Calories

29 gProtein

95 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories634 kcal

Protein29 g

Carbohydrates95 g

Fiber0.3 g

Sugars6.2 g

Total Fat15 g

Saturated Fat5.4 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat2.1 g

Omega-30.1 g

Cholesterol387 mg

Sodium2524 mg

Potassium491 mg

Calcium234 mg

Iron8.3 mg

Magnesium59 mg

Phosphorus445 mg

Zinc2.6 mg

Copper0.3 mg

Manganese1 mg

Vitamin D3.2 mcg

Vitamin C0 mg

Vitamin A199 mcg

Vitamin E1.1 mg

Vitamin K2.2 mcg

Vitamin B60.3 mg

Vitamin B121.5 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)7.9 mg

Folate229 mcg

Choline316 mg

Caffeine0 mg

Water195 g

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 92. The excerpt below is the record exactly as published.

Corn Fritters. — Four ears of boiled maize, four ounces of flour, one gill of milk, two eggs, one half tea-spoonful of pepper, one tea-spoonful of sal

Cook this with the app: pantry check, scaling, and the assistant.