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Corn Fritters
From Superior cook book, 1905
Serves 4
Recipe attributed to Gurtrude Atwell.
Presented as published in 1905. 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
597Calories
15 gProtein
69 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories597 kcal
Protein15 g
Carbohydrates69 g
Fiber7.3 g
Sugars22 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol151 mg
Sodium39 mg
Potassium795 mg
Calcium28 mg
Iron3.4 mg
Magnesium89 mg
Phosphorus316 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A224 mcg
Vitamin E0.9 mg
Vitamin K2 mcg
Vitamin B60.5 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.9 mg
Folate63 mcg
Choline79 mg
Caffeine0 mg
Water267 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 54. The excerpt below is the record exactly as published.
Corn Fritters. Grate 1 doz. eai's of corn (or you can use canned corn), add Y-2 cup of sweet milk, % cnp melted butter, a little salt and 2 eggs; sift in just enotigh Donsman's Best Patent flou
Cook this with the app: pantry check, scaling, and the assistant.