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Corn Fritters, No. I

Name: Corn Fritters, No. I
Yield: 6 servings
Ingredients: One pint of grated corn; One egg; One-half cupful of milk; One tea-spoonful of melted butter; Two tea-spoonfuls of baking powder; Salt and pepper to taste; Flour to thicken

From The Pattern cook-book, 1890

Serves 6

Canned corn may be used when fresh is not available. The quantities are sufficient for six persons.

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

45Calories

2 gProtein

5 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories45 kcal

Protein2.2 g

Carbohydrates4.6 g

Fiber0 g

Sugars1 g

Total Fat2.1 g

Saturated Fat1 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol35 mg

Sodium176 mg

Potassium48 mg

Calcium118 mg

Iron0.5 mg

Magnesium4.9 mg

Phosphorus74 mg

Zinc0.2 mg

Copper0 mg

Manganese0 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A25 mcg

Vitamin E0.1 mg

Vitamin K0.1 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate11 mcg

Choline28 mg

Caffeine0 mg

Water25 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 117. The excerpt below is the record exactly as published.

CORN FRITTERS, NO. I. One pint of grated corn. One egg. One-half cupful of milk. One tea-spoonful of melted butter. Two tea-spoonfuls of baking powder. Salt and pepper to taste. Flour to thicken

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