George Washington's papers contain many references to corn, a popular vegetable that was enjoyed fresh during the summer, or dried for winter use, ground into meal for breads, or made into mush.

This recipe, virtually identical to most modern versions, is adapted from one in the Mary Custis Lee Papers at the Virginia Historical Society in Richmond.


  • 12 ears fresh corn
  • 3 eggs, seperated
  • 1 teaspoon salt
  • 2 tablespoon flour
  • 2 tablespoon butter
  • Directions

    Grate 12 ears of corn. Beat yolks of 3 eggs and add 2 tablespoons of flour, beating well after addition. Beat the whites of the eggs until stiff. Mix the grated corn and the egg yolk mixture. Fold in the beaten whites. Melt 2 tablespoons of butter in skillet and, when hot, drop fritter mixture by tablespoon. When edges are brown, turn and brown on other side. Serve immediately. May be served with maple syrup.

    Serves 10

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