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Corn Fritters
From The complete cook book, 1900
Serves 6
Presented as published in 1900. 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
183Calories
6 gProtein
35 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories183 kcal
Protein6.1 g
Carbohydrates35 g
Fiber0.4 g
Sugars1.6 g
Total Fat2 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol32 mg
Sodium188 mg
Potassium108 mg
Calcium56 mg
Iron2.6 mg
Magnesium17 mg
Phosphorus91 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate71 mcg
Choline25 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 98. The excerpt below is the record exactly as published.
three-quarter pint of sweet milk and one-half teaspoon- ful of salt; mix flour, baking powder, sugar and salt together ; then stir in the butter, eggs and milk, adding the whites of the eggs last. CORN FRITTERS. One pint of flour, one heaping teaspoonful of baking powder, one-half teaspoonful of sugar, one-half tea- spoonful of melted butter, one egg well beaten, three- quarters pint of sweet milk, one-quarter teaspoonful of salt, and one can of corn or six ears grated
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