Corn Fritters
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
549Calories
17 gProtein
113 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories549 kcal
Protein17 g
Carbohydrates113 g
Fiber2.8 g
Sugars7.5 g
Total Fat3.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium5140 mg
Potassium435 mg
Calcium291 mg
Iron8.2 mg
Magnesium63 mg
Phosphorus312 mg
Zinc1.5 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A28 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)10 mg
Folate201 mcg
Choline0.6 mg
Caffeine0 mg
Water93 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 95. The excerpt below is the record exactly as published.
Corn Fritters 1 can corn 1 c. flour 1 tsp. baking powder 2 tsp. salt 34 tsp. paprika 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.