Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 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 |
| Parsnip | 1/2 cup (78g) | 55 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 1 cup corn
- 4 teaspoon salt
- 2 tablespoons flour
- 1 tablespoon sweet milk
- a pinch of pepper
- 5 parsnips a heaping teaspoon of flour
- 2 eggs well beaten
- 1 egg beaten
- pepper
- salt
Directions
Scrape, and if large cut them; put in well salted boiling water and boil until tender; then mash, adding to 4 or 5 parsnips a heaping teaspoon of flour, and 1 or 2 eggs well beaten, pepper and salt to taste ; form the mixture into eakes % of an inch thick ; fry on both sides in a little butter a light brown; serve hot.
Mrs. Will Watson. CORN FRITTERS.
1 cup corn, 1 egg beaten, i/4 teaspoon salt, a pinch of pepper, 2 tablespoons flour, 1 tablespoon sweet milk, y^ teaspoon baking pow- der ; mix all together and drop by spoonsfuls on a well greased grid- dle of part butter and part lard; fry a delicate brown on both sides. Mrs. I. G. Lacy and Mrs. S. E. Walker.