Green Corn Fritters

Name: Green Corn Fritters
Ingredients: two eggs; one pint of corn pulp; a heaping saltspoonful of salt; a pinch of cayenne; flour enough to make a moderately stiff batter

From Luncheon, 1888

Presented as published in 1888. 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

143Calories

13 gProtein

1 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories143 kcal

Protein13 g

Carbohydrates0.7 g

Fiber0 g

Sugars0.4 g

Total Fat9.5 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium142 mg

Potassium138 mg

Calcium56 mg

Iron1.8 mg

Magnesium12 mg

Phosphorus198 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water76 g

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 17. The excerpt below is the record exactly as published.

een - Corn Fritters. — Cut through the centre of each row of kernels, then press out the centre pulp with the back of the knife. Beat two eggs thoroughly, and add to them a heaping saltspoonful of salt, a pinch of cayenne, one pint of com pulp, and flour enough to make a moderately stiff batter

Cook this with the app: pantry check, scaling, and the assistant.