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Corn Fritters
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
374Calories
30 gProtein
40 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories374 kcal
Protein30 g
Carbohydrates40 g
Fiber8.8 g
Sugars7.9 g
Total Fat12 g
Saturated Fat3.5 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol372 mg
Sodium9847 mg
Potassium720 mg
Calcium175 mg
Iron5.1 mg
Magnesium83 mg
Phosphorus321 mg
Zinc2.2 mg
Copper0.5 mg
Manganese3.5 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A167 mcg
Vitamin E1.3 mg
Vitamin K41 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)2.5 mg
Folate64 mcg
Choline297 mg
Caffeine0 mg
Water247 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 121. The excerpt below is the record exactly as published.
Corn Fritters Take ears of corn left over, or one can, yolks of two eggs, a little salt and pepper, one tablespoon flour, or more if necessary; add well-beaten whites of two eggs; mix all well together and drop in hot fat. Mexican Apple Fritters One cup flour, two tablespoons sugar, one teaspoon baking powder; sift all together; one- third cup of milk, one egg and a little salt; cut two apples into small pieces; pour egg and milk into the dry mixture and beat well; drop into hot fat until brown. CROQUETTES Sweetbread Croquettes Take two pairs of sweetbreads and three-quarters pint cream, a little pepper
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