Corn Fritters or Corn Oysters
From The school kitchen textbook, 1915
Use pepper for an oyster flavor.
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
135Calories
8 gProtein
14 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories135 kcal
Protein8.2 g
Carbohydrates14 g
Fiber0.6 g
Sugars0.2 g
Total Fat5.1 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium2405 mg
Potassium122 mg
Calcium43 mg
Iron2 mg
Magnesium14 mg
Phosphorus120 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A81 mcg
Vitamin E0.5 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate49 mcg
Choline147 mg
Caffeine0 mg
Water40 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 78. The excerpt below is the record exactly as published.
Corn Fritters or Corn Oysters 1 c. corn pulp. i tsp. salt. 1 Ggg- I tsp. pepper. 2 tbsp. flour
Cook this with the app: pantry check, scaling, and the assistant.