{"id":3810,"slug":"corn-fritters","title":"CORN FRITTERS","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1 can corn, chopped fine.","1 cup flour.","1 teaspoon baking powder.","1 teaspoon sugar.","2 teaspoons salt.","1/4 teaspoon white pepper.","2 eggs."],"ingredients_norm":["corn","flour","baking powder","sugar","salt","white pepper","egg"],"steps":["Add dry ingredients, sifted together, to corn; add yolks well beaten; then fold in whites beaten until stiff.","Fry as griddle cakes; or dip a tablespoon into deep hot Cottolene, drain well, then take up a spoonful of the corn mixture, drop into hot Cottolene, pushing it off spoon into hot fat with a spatula.","Fry a golden brown.","Drain on brown paper and serve immediately."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:59","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"50dca4d57b4324b69f5b9ebf930c823961cf5af41de143a6c1d6bcdfa85397c2","created_at":"2026-08-02T15:44:17Z","updated_at":"2026-08-02T15:44:17Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/corn-fritters"}