Green-Corn Fritters
From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. 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
746Calories
23 gProtein
145 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories746 kcal
Protein23 g
Carbohydrates145 g
Fiber2.3 g
Sugars1.8 g
Total Fat7.9 g
Saturated Fat1.6 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.1 g
Cholesterol51 mg
Sodium383 mg
Potassium286 mg
Calcium117 mg
Iron10 mg
Magnesium52 mg
Phosphorus241 mg
Zinc1.7 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A63 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate306 mcg
Choline84 mg
Caffeine0 mg
Water47 g
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 14. The excerpt below is the record exactly as published.
GREEN-CORN FRITTERS. BY MRS. WM. J. CONNELL. (Wife of Representative from Nebraska.) ^UT through each row of kernels of sweet corn with the point of a sharp knife, then with the back of the knife press out the pulp. To one pint of corn-pulp add two well-beaten eggs, a little salt and pepper, and enough flour to keep the corn and eggs together
Cook this with the app: pantry check, scaling, and the assistant.