vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Corn Fritters No. 2
From The national course in home economics, 1917
Serves 2
Recipe by J. E. A.
Presented as published in 1917. 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
442Calories
20 gProtein
58 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories442 kcal
Protein20 g
Carbohydrates58 g
Fiber8.5 g
Sugars32 g
Total Fat14 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol201 mg
Sodium352 mg
Potassium1082 mg
Calcium311 mg
Iron2.5 mg
Magnesium111 mg
Phosphorus535 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.7 mg
Vitamin B121.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)5.7 mg
Folate24 mcg
Choline169 mg
Caffeine0 mg
Water426 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 303. The excerpt below is the record exactly as published.
ORN FRITTERS— No. 2. Six grated ears of corn or one can of corn strained through a colandei and chopped. Add one cupful of milk, a generous pinch of salt and a teaspoonful of baking-powder stirred into two-thirds cupful of milk; two eggs not beaten
Cook this with the app: pantry check, scaling, and the assistant.