Corn Oysters
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
1778Calories
69 gProtein
290 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories1778 kcal
Protein69 g
Carbohydrates290 g
Fiber32 g
Sugars97 g
Total Fat37 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium2549 mg
Potassium3473 mg
Calcium118 mg
Iron15 mg
Magnesium388 mg
Phosphorus1418 mg
Zinc10 mg
Copper1 mg
Manganese3.5 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B62.3 mg
Vitamin B121.3 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)3 mg
Niacin (B3)29 mg
Folate271 mcg
Choline441 mg
Caffeine0 mg
Water1174 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 75. The excerpt below is the record exactly as published.
Corn Oysters. Bread and Butter. Berries. Cake. Tea. Corn Ovsters. — i quart of corn scraped or grated, 3 beaten eggs, an even teaspoonful salt, and flour enough to hold corn to- gethe
Cook this with the app: pantry check, scaling, and the assistant.