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Green Corn Fritters
From Original White House Cookbook, 1887
Serves 4
Can also be fried in a mixture of butter and lard.
Presented as published in 1887. 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
104Calories
5 gProtein
1 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories104 kcal
Protein4.9 g
Carbohydrates0.9 g
Fiber0 g
Sugars0.1 g
Total Fat9 g
Saturated Fat4.4 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol155 mg
Sodium756 mg
Potassium60 mg
Calcium92 mg
Iron0.8 mg
Magnesium5.3 mg
Phosphorus104 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A83 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate18 mcg
Choline111 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 171. The excerpt below is the record exactly as published.
GREEN CORN FRITTERS. One pint of grated, young and tender, green corn, three eggs, two tablespoonfuls of milk or cream, one tablespoonful of melted butter, if milk is used, a teaspoonful of salt. Beat the eggs well, add the corn by degrees, also the milk and butter; thicken with just enough flour to hold them together, adding a teaspoonful of baking powder
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