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Corn Fritters

Name: Corn Fritters
Yield: 2 servings
Ingredients: 6 good ears of corn; 2 well-beaten eggs; nearly 1 pint of sifted flour; 1 tablespoon of granulated sugar; salt and pepper; enough sweet milk to make a batter

From Kentucky receipt book, 1903

Serves 2

Serve as soon as done.

Presented as published in 1903. 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

808Calories

28 gProtein

148 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories808 kcal

Protein28 g

Carbohydrates148 g

Fiber7.3 g

Sugars29 g

Total Fat12 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium74 mg

Potassium951 mg

Calcium54 mg

Iron9.1 mg

Magnesium117 mg

Phosphorus461 mg

Zinc3.2 mg

Copper0.4 mg

Manganese1.5 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.6 mg

Vitamin B120.4 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.2 mg

Niacin (B3)13 mg

Folate224 mcg

Choline147 mg

Caffeine0 mg

Water291 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 85. The excerpt below is the record exactly as published.

Corn Fritters. Take 6 good ears of com, cut half the grain, then scrape it; put in a pan and add to it 2 well-beaten eggs, nearly 1 pint of sifted flour, 1 tablespoon of granulated sugar, salt and pepper and enou^fh sweet milk to make a batter

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