pescatariannut-freesoy-freefish-free
Corn Oysters
From The New century cook book, 1899
Serves 2
Presented as published in 1899. 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
648Calories
20 gProtein
68 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories648 kcal
Protein20 g
Carbohydrates68 g
Fiber9.7 g
Sugars30 g
Total Fat39 g
Saturated Fat14 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol264 mg
Sodium84 mg
Potassium1088 mg
Calcium70 mg
Iron2.9 mg
Magnesium115 mg
Phosphorus445 mg
Zinc3.1 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K1.6 mcg
Vitamin B60.7 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7 mg
Folate36 mcg
Choline147 mg
Caffeine0 mg
Water396 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 23. The excerpt below is the record exactly as published.
Corn Oysters. Take eight or ten ears of corn — with the milk in, run a sharp knife lengthwise of rows and with the back of the knife press downward and squeeze the inside of the grains out. To this add two beaten eggs, two tablespoonful of flour, one-half cup milk or cream, salt and pepper and a tablespoonful of but- ter
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