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Corn Fritters

Name: Corn Fritters
Yield: 2 servings
Ingredients: the yolks of 2 eggs; 1/2 cupful milk; 1 cupful sifted flour; 1 even teaspoonful salt; 2 cups of grated or chopped corn; the whites of 2 eggs

From European and American cuisine, 1914

Serves 2

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

409Calories

21 gProtein

52 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories409 kcal

Protein21 g

Carbohydrates52 g

Fiber0 g

Sugars3.3 g

Total Fat12 g

Saturated Fat4.3 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol379 mg

Sodium1333 mg

Potassium315 mg

Calcium144 mg

Iron5.3 mg

Magnesium36 mg

Phosphorus327 mg

Zinc2 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D2.6 mcg

Vitamin C0 mg

Vitamin A179 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B121.2 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.8 mg

Niacin (B3)4.4 mg

Folate147 mcg

Choline305 mg

Caffeine0 mg

Water136 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 332. The excerpt below is the record exactly as published.

Corn Fritters. — Mix the yolks of 2 eggs in a bowl with y, cupful milk, add 1 cupful sifted flour, 1 even teaspoonful salt, 2 cups of grated or chopped corn, and the whites of 2 eggs

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