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Cornmeal Fritters
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
657Calories
18 gProtein
34 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories657 kcal
Protein18 g
Carbohydrates34 g
Fiber0 g
Sugars11 g
Total Fat50 g
Saturated Fat28 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol404 mg
Sodium1392 mg
Potassium485 mg
Calcium298 mg
Iron2 mg
Magnesium36 mg
Phosphorus403 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K3.1 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.1 mg
Folate55 mcg
Choline221 mg
Caffeine0 mg
Water230 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 71. The excerpt below is the record exactly as published.
Commeal Fritters. One pint sour cream, 3 eggs, 1 tablespoon molasses or sugar, 1 teaspoon salt, 1 handful flour, enough cornmeal for a stiflf batter, 1 teaspoon soda dissolved in a little warm water
Cook this with the app: pantry check, scaling, and the assistant.