Corn Oysters
From The Carbon County cook book, 1926
This may also be used to fill peppers. Recipe by Mrs. William Emigholz.
Presented as published in 1926. 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
249Calories
12 gProtein
38 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories249 kcal
Protein12 g
Carbohydrates38 g
Fiber8.8 g
Sugars7.5 g
Total Fat7.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium588 mg
Potassium580 mg
Calcium113 mg
Iron3.3 mg
Magnesium71 mg
Phosphorus123 mg
Zinc0.9 mg
Copper0.4 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E1.2 mg
Vitamin K41 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.4 mg
Folate17 mcg
Choline2.8 mg
Caffeine0 mg
Water119 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 39. The excerpt below is the record exactly as published.
Corn Oysters. 1 can corn, 1 level tablespoon flour, 1 egg yolk, 14 teaspoon salt, pinch of pepper, beaten white of 1 egg
Cook this with the app: pantry check, scaling, and the assistant.