vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Corn Fritters
From Harper's cook book encyclopædia, 1902
Serves 2
Milk can be used instead of cream.
Presented as published in 1902. 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
576Calories
22 gProtein
70 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories576 kcal
Protein22 g
Carbohydrates70 g
Fiber7.3 g
Sugars22 g
Total Fat23 g
Saturated Fat8.3 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol309 mg
Sodium113 mg
Potassium886 mg
Calcium68 mg
Iron4.2 mg
Magnesium97 mg
Phosphorus426 mg
Zinc2.9 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B120.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)7 mg
Folate85 mcg
Choline221 mg
Caffeine0 mg
Water318 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 177. The excerpt below is the record exactly as published.
Corn Fritters FRITTE RS Peach Fritters minutes, take them off the fire, drain the liquor off, and mince them fine, leaving out the hard parts. The fat should be very hot. Corn Fritters. — To six ears of grated corn add four table-spoonfuls of sweet, rich cream, half a coffee- cupful of flour, the yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.