{"id":3874,"slug":"corn-fritters-2","title":"CORN FRITTERS","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["2 cups grated corn.","1/4 cup milk.","1-1/3 cup flour.","2 teaspoons sugar.","1/3 cup melted butter.","1 teaspoon salt.","1/8 teaspoon pepper.","3 eggs well beaten."],"ingredients_norm":["corn","milk","flour","sugar","butter","salt","pepper","eggs well"],"steps":["Mix corn, milk, flour, sugar and salt, add eggs.","Drop by tablespoonfuls on a hot well-greased griddle and cook as griddle cakes until browned on one side; then turn and brown the other side."],"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:31534:127","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"1a576261af785d93d719f716cfe8a43ed2b1b9dba0654200f81adb3a2977e31e","created_at":"2026-08-02T15:46:04Z","updated_at":"2026-08-02T15:50:47Z","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-2"}