Green-Corn Fritters
From The easiest way in housekeeping and cooking, 1881
Presented as published in 1881. 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
448Calories
24 gProtein
56 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories448 kcal
Protein24 g
Carbohydrates56 g
Fiber0.3 g
Sugars6.2 g
Total Fat25 g
Saturated Fat5.4 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol418 mg
Sodium2524 mg
Potassium424 mg
Calcium226 mg
Iron5.4 mg
Magnesium45 mg
Phosphorus393 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E1.1 mg
Vitamin K2.2 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.4 mg
Folate148 mcg
Choline316 mg
Caffeine0 mg
Water192 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 102. The excerpt below is the record exactly as published.
Green-Corn Fritters. One pint of green corn grated. This will require about six ears. Mix with this, half a cup of milk, two well- beaten eggs, half a cup of flour, one teaspoonful of salt, half a teaspoonful of pepper, and a tablespoonful of melted butter. Fry in very small cakes in a little hot butter, browning well on both sides. Serve very hot. Corn Pudding. One pint of cut or grated corn, one pint of milk, two well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.