{"id":7480,"slug":"corn-fritters-5","title":"CORN FRITTERS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two cups of corn","one egg, beaten light","a cup of sweet milk","a bit of soda the size of a pea","two teaspoons of melted butter","a pinch of salt","enough flour to make a thin batter"],"ingredients_norm":["corn","egg","sweet milk","bit of soda the size of pea","butter","salt","enough flour to make thin batter"],"steps":["Grate two cups of corn from the cob. Ears that are too old for eating in the ordinary method will serve very well for this.","Mix with the corn one egg, beaten light, a cup of sweet milk into which has been stirred a bit of soda the size of a pea, two teaspoons of melted butter, a pinch of salt and enough flour to make a thin batter.","Beat well together and fry on a griddle as you would cakes for breakfast."],"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/12350","source_ref":"pg:12350:w69:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e22e1ec4487954639d045ab744c3158fafcd0777a1487ecfc9fd0bb2043180dc","created_at":"2026-08-02T17:02:34Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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-5"}