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Corn Fritters
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
654Calories
25 gProtein
112 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories654 kcal
Protein25 g
Carbohydrates112 g
Fiber1.2 g
Sugars12 g
Total Fat22 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol232 mg
Sodium2454 mg
Potassium544 mg
Calcium205 mg
Iron8.1 mg
Magnesium67 mg
Phosphorus398 mg
Zinc2.4 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1 mg
Niacin (B3)9.4 mg
Folate224 mcg
Choline169 mg
Caffeine0 mg
Water200 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 77. The excerpt below is the record exactly as published.
CORN FRITTERS. Corn, 1 can. Eggs, 2. Sugar, 1 teaspoon. Milk, 1 cup. Salt, 2 teaspoons. Butter, 2 tablespoons. Flour, 2 cups
Cook this with the app: pantry check, scaling, and the assistant.