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Fried Corn
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
608Calories
24 gProtein
95 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories608 kcal
Protein24 g
Carbohydrates95 g
Fiber15 g
Sugars44 g
Total Fat15 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium1502 mg
Calcium33 mg
Iron3.6 mg
Magnesium163 mg
Phosphorus560 mg
Zinc4 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B61 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)10 mg
Folate36 mcg
Choline147 mg
Caffeine0 mg
Water520 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 131. The excerpt below is the record exactly as published.
Fried Corn Take about one dozen ears corn, grate and scrape well, beat two eggs until very light, add two tablespoons of flour, one of sweet milk, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.