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Corn Fritters, No. 2

Name: Corn Fritters, No. 2
Yield: 1 servings
Ingredients: One can of corn; One-half cupful of milk; One table-spoonful of sugar; One table-spoonful of melted butter; Two table-spoonfuls of flour; Two eggs; Salt to taste

From The Pattern cook-book, 1890

Serves 1

Presented as published in 1890. 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

503Calories

21 gProtein

46 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories503 kcal

Protein21 g

Carbohydrates46 g

Fiber2.4 g

Sugars26 g

Total Fat26 g

Saturated Fat12 g

Monounsaturated Fat7.6 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol416 mg

Sodium190 mg

Potassium583 mg

Calcium213 mg

Iron3 mg

Magnesium57 mg

Phosphorus417 mg

Zinc2.5 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D3.2 mcg

Vitamin C0 mg

Vitamin A291 mcg

Vitamin E1.4 mg

Vitamin K1.2 mcg

Vitamin B60.4 mg

Vitamin B121.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)2.9 mg

Folate72 mcg

Choline318 mg

Caffeine0 mg

Water267 g

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 118. The excerpt below is the record exactly as published.

CORN FRITTERS, NO. 2. One can of corn. One-half cupful of milk. One table-spoonful of sugar. One table-spoonful of melted butter. Two table-spoonfuls of flour. Two eggs. Salt to taste

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