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Corn Fritters
From The national course in home economics, 1917
Serves 3
Recipe by Mrs. Lucy Blanchard.
Presented as published in 1917. 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
539Calories
20 gProtein
91 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories539 kcal
Protein20 g
Carbohydrates91 g
Fiber9.7 g
Sugars30 g
Total Fat10 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol124 mg
Sodium48 mg
Potassium1051 mg
Calcium29 mg
Iron4.5 mg
Magnesium118 mg
Phosphorus413 mg
Zinc3 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.7 mg
Vitamin B120.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.2 mg
Folate83 mcg
Choline98 mg
Caffeine0 mg
Water350 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 303. The excerpt below is the record exactly as published.
CORN FRITTERS. Boil a dozen ears of corn, or more than are needed for dinner, and while warm scrape them with the corn cutter, and put the corn in the refrigerator until morning. To two coffee-cupfuls of corn add two or three well-beaten eggs, three tablespoonfuls of cream or new milk and a small teacupful of flour, with a little salt
Cook this with the app: pantry check, scaling, and the assistant.