Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half teaspoon salt
- three tablespoons milk
- 32 prague chapter book of recipes corn fritters -- one can corn
- six raw ears of corn
- two eggs
- two table- spoons flour
- salt
Directions
32 PRAGUE CHAPTER BOOK OF RECIPES
CORN FRITTERS— One can corn, or six raw ears of corn, two eggs, one-half teaspoon salt, three tablespoons milk, two table- spoons flour. Grate the corn off the cobs, or strain the canned corn. To the pulp add the yolks beaten, the rest of the ingredients and the beaten whites last. Drop by teaspoonfuls in deep, hot fat and fry until nicely brown on a hot greased griddle or frying pan. Serve with hot syrup.
EGGPLANT — Cut in slices without paring, sprinkle with salt, roll in towel and let stand about one hour, rinse in cold water, drain, roll in flour, then in beaten egg, then in cracker or bread crumbs, and fry brown in hot lard.