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Corn Fritters
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Sufficient for twelve fritters.
Presented as published in 1913. 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
647Calories
16 gProtein
107 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories647 kcal
Protein16 g
Carbohydrates107 g
Fiber2.4 g
Sugars2.2 g
Total Fat18 g
Saturated Fat0.9 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol5.5 mg
Sodium5157 mg
Potassium248 mg
Calcium368 mg
Iron8.9 mg
Magnesium49 mg
Phosphorus295 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0.4 mcg
Vitamin C1.9 mg
Vitamin A15 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate202 mcg
Choline8.1 mg
Caffeine0 mg
Water54 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 35. The excerpt below is the record exactly as published.
Corn Fritters 1 tablespoonful melted Crisco 1 teaspoonful baking powder 1 can crushed corn 2 teaspoonfuls salt 1 cupful flour 4 teaspoonful white pepper, 3 tablespoonfuls milk
Cook this with the app: pantry check, scaling, and the assistant.