Corn Oysters
From La cuisine creole, 1885
A nice breakfast dish.
Presented as published in 1885. 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
536Calories
20 gProtein
99 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories536 kcal
Protein20 g
Carbohydrates99 g
Fiber0.6 g
Sugars0.2 g
Total Fat6.7 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium7073 mg
Potassium272 mg
Calcium66 mg
Iron8.2 mg
Magnesium44 mg
Phosphorus238 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A81 mcg
Vitamin E0.5 mg
Vitamin K3.9 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.5 mg
Folate225 mcg
Choline147 mg
Caffeine0 mg
Water51 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 36. The excerpt below is the record exactly as published.
CORN OYSTERS. One pint of grated green corn, one cup of flour, one dessert spoonful of sait, one teaspoonful of pepper and an egg
Cook this with the app: pantry check, scaling, and the assistant.