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Green Corn Fritters
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Presented as published in 1901. 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
715Calories
24 gProtein
98 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories715 kcal
Protein24 g
Carbohydrates98 g
Fiber0 g
Sugars0.3 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol324 mg
Sodium114 mg
Potassium292 mg
Calcium78 mg
Iron8.4 mg
Magnesium44 mg
Phosphorus296 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A212 mcg
Vitamin E1.1 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.5 mg
Folate236 mcg
Choline223 mg
Caffeine0 mg
Water81 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 36. The excerpt below is the record exactly as published.
Green Corn Fritters. — Grate the corn ; use with each cupful an ^%'g and a half and a tablespoonful milk or cream. Beat the ^%%, and gradually add the corn, still beat- ing. Put a tablespoonful of melted butter to the pint of corn ; stir in the milk, and thicken with a little flour. Salt to taste. Fry in hot lard, or cook on a griddle, like batter cakes. Baked Corn. — To two cups of chopped corn (either fresh or canned) add two beaten 398 eggs, one-half teaspoonful salt, speck of pepper, one tablespoonful melted butter, and two cupfuls scalded milk. Bake in a but- tered pudding dish until firm. Corn Pudding. — Scrape or grate the corn
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