vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Corn Fritters
From The hearthstone; or, Life at home, 1883
Serves 2
Can be eaten warm or hot, with butter for sauce.
Presented as published in 1883. 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
411Calories
20 gProtein
55 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories411 kcal
Protein20 g
Carbohydrates55 g
Fiber0 g
Sugars6.1 g
Total Fat12 g
Saturated Fat4.6 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol294 mg
Sodium389 mg
Potassium372 mg
Calcium334 mg
Iron5.1 mg
Magnesium41 mg
Phosphorus388 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A159 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.4 mg
Folate136 mcg
Choline242 mg
Caffeine0 mg
Water171 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 293. The excerpt below is the record exactly as published.
Corn Fritters. — One teacup of milk, three eggs, one pint of green corn grated, a little salt, and as much flour as will form a batter ; beat the eggs, yolks and whites separately; to the yolks of the eggs add the corn, flour and milk, and add enough to make the batter of the right stiffness; if the first quantity is not sufficient, beat the whole hard, and then stir in the whites ; a teaspoonful of baking powder
Cook this with the app: pantry check, scaling, and the assistant.