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Cornmeal Fritters
From The household cook book, 1902
Serves 3
Eat with a sauce made of butter and sugar, seasoned with cinnamon.
Presented as published in 1902. 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
723Calories
26 gProtein
109 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories723 kcal
Protein26 g
Carbohydrates109 g
Fiber3.8 g
Sugars18 g
Total Fat20 g
Saturated Fat9.1 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol287 mg
Sodium1051 mg
Potassium624 mg
Calcium389 mg
Iron6.6 mg
Magnesium74 mg
Phosphorus513 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A215 mcg
Vitamin E1 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B121.9 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.1 mg
Niacin (B3)6.5 mg
Folate266 mcg
Choline248 mg
Caffeine0 mg
Water279 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 263. The excerpt below is the record exactly as published.
CORNMEAL FRITTERS — To the welhbeaten yolks of 4 eggs add 3 cups milk, 2 cups cornmeal, 1 tablespoon sugar, 1 tablespoon melted butter, 1 teaspoon salt; mix all thoroughly, and add the well= beaten whites of the 4 eggs, and -^ cup flour in which ^ teaspoon baking powder
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