pescatariannut-freesoy-freefish-free

Corn Oysters

Name: Corn Oysters
Yield: 1 servings
Ingredients: Six ears of new corn; one egg very light; one tablespoonful of flour; one of sweet cream; pepper to taste; salt to taste

From Twentieth century home cook book, 1905

Serves 1

—Mrs. L. McKnight

Presented as published in 1905. 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

671Calories

26 gProtein

111 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories671 kcal

Protein26 g

Carbohydrates111 g

Fiber21 g

Sugars45 g

Total Fat15 g

Saturated Fat1.9 g

Monounsaturated Fat2 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol186 mg

Sodium9776 mg

Potassium1836 mg

Calcium150 mg

Iron6.2 mg

Magnesium206 mg

Phosphorus600 mg

Zinc4.4 mg

Copper0.7 mg

Manganese4.4 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A87 mcg

Vitamin E0.8 mg

Vitamin K41 mcg

Vitamin B61.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.1 mg

Niacin (B3)10 mg

Folate40 mcg

Choline150 mg

Caffeine0 mg

Water523 g

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 92. The excerpt below is the record exactly as published.

CORN OYSTERS. Six ears of new corn ; grate and scrape them well ; beat one egg very light; add one tablespoonful of flour, one of sweet cream, pepper and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.