Corn Oysters
From The National home cook book, 1900
Presented as published in 1900. 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
258Calories
16 gProtein
25 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories258 kcal
Protein16 g
Carbohydrates25 g
Fiber0 g
Sugars0.4 g
Total Fat10 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium143 mg
Potassium181 mg
Calcium62 mg
Iron3.5 mg
Magnesium20 mg
Phosphorus232 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.2 mg
Folate97 mcg
Choline294 mg
Caffeine0 mg
Water79 g
As published
This recipe was extracted from The National home cook book (1900), page 79. The excerpt below is the record exactly as published.
CORN OYSTERS—Grate raw corn from cobs. To one pi corn pulp add two well beaten eggs, one-quarter cup flow season highly with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.