Corn Oysters
From Metropolitan cook book, 1918
Serve as Corn Oysters.
Presented as published in 1918. 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
807Calories
29 gProtein
145 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories807 kcal
Protein29 g
Carbohydrates145 g
Fiber7.9 g
Sugars24 g
Total Fat12 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium74 mg
Potassium1013 mg
Calcium54 mg
Iron9.2 mg
Magnesium124 mg
Phosphorus481 mg
Zinc3.4 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.7 mg
Vitamin B120.4 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)14 mg
Folate224 mcg
Choline147 mg
Caffeine0 mg
Water312 g
As published
This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 31. The excerpt below is the record exactly as published.
1 cup corn with 1 well-beaten egg, I cup flour, salt and pepper to taste, and shake to imitate oysters. Brown on both sides on a well-greased griddle and serve as Corn Oysters
Cook this with the app: pantry check, scaling, and the assistant.