vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Corn Fritters or Pancakes
From The Cook County cook book, 1912
Serves 1
Corn oysters from left-overs may be made in the same way.
Presented as published in 1912. 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
204Calories
6 gProtein
42 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories204 kcal
Protein6.3 g
Carbohydrates42 g
Fiber2.5 g
Sugars8.6 g
Total Fat2.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3 mg
Sodium2660 mg
Potassium314 mg
Calcium1506 mg
Iron4.5 mg
Magnesium42 mg
Phosphorus675 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A8 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.3 mg
Folate40 mcg
Choline4.5 mg
Caffeine0 mg
Water106 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 270. The excerpt below is the record exactly as published.
CORN FRITTERS OR PANCAKES.— Make an ordinary fritter or pancake batter with left-over corn, flour and milk, and a little baking powder
Cook this with the app: pantry check, scaling, and the assistant.