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Corn Oysters

Name: Corn Oysters
Yield: 4 servings
Ingredients: 2 cups grated corn; 4 tablespoons flour; 2 eggs, well beaten; 3^ teaspoon salt; 1 teaspoon baking powder; '^s teaspoon black pepper; 1 or 2 tablespoons cream

From Delta Gamma cook book, 1922

Serves 4

If corn is old, use two tablespoons cream; if young, one will probably be sufficient.

Presented as published in 1922. 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

78Calories

4 gProtein

7 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories78 kcal

Protein4.1 g

Carbohydrates6.8 g

Fiber0 g

Sugars0.1 g

Total Fat3.8 g

Saturated Fat1.5 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol97 mg

Sodium446 mg

Potassium51 mg

Calcium84 mg

Iron1 mg

Magnesium5.9 mg

Phosphorus85 mg

Zinc0.4 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A40 mcg

Vitamin E0.3 mg

Vitamin K0.4 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate24 mcg

Choline74 mg

Caffeine0 mg

Water22 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 20. The excerpt below is the record exactly as published.

Corn Oysters 2 cups grated corn 4 tablespoons flour 2 eggs, well beaten 3^ teaspoon salt 1 teaspoon baking powder ^'s teaspoon black pepper 1 or 2 tablespoons cream

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