pescatariannut-freesoy-freefish-free
Batter for Oysters
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
675Calories
30 gProtein
103 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories675 kcal
Protein30 g
Carbohydrates103 g
Fiber0 g
Sugars6.2 g
Total Fat15 g
Saturated Fat5.4 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol387 mg
Sodium191 mg
Potassium491 mg
Calcium230 mg
Iron8.8 mg
Magnesium60 mg
Phosphorus456 mg
Zinc2.7 mg
Copper0.3 mg
Manganese1 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)8.7 mg
Folate248 mcg
Choline316 mg
Caffeine0 mg
Water196 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 116. The excerpt below is the record exactly as published.
Batter for Oysters Yolks of two eggs, well beaten; add half a cup of milk and a little salt, one cup of flour
Cook this with the app: pantry check, scaling, and the assistant.