vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cornflour or Cornmeal Fritters
From Soyer's standard cookery, 1912
Serves 2
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
400Calories
21 gProtein
12 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories400 kcal
Protein21 g
Carbohydrates12 g
Fiber0 g
Sugars12 g
Total Fat30 g
Saturated Fat8.9 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol401 mg
Sodium5085 mg
Potassium505 mg
Calcium359 mg
Iron1.8 mg
Magnesium41 mg
Phosphorus444 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E3.4 mg
Vitamin K9.2 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate47 mcg
Choline337 mg
Caffeine0 mg
Water291 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 203. The excerpt below is the record exactly as published.
Cornflour or Cornmeal Fritters. INGREDIENTS. — Eight heaped tablespoonfuls of cornflour or cornmeal, four eggs well-beaten, one pint of milk, one salt- spoonful of salt, frying-fat
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