Corn Oysters
From The housekeeper's companion, 1883
These are nice for tea when made from cold boiled ears of corn left over from dinner.
Presented as published in 1883. 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
1309Calories
39 gProtein
202 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories1309 kcal
Protein39 g
Carbohydrates202 g
Fiber30 g
Sugars89 g
Total Fat38 g
Saturated Fat9.8 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.6 g
Cholesterol71 mg
Sodium199 mg
Potassium2944 mg
Calcium81 mg
Iron6.2 mg
Magnesium322 mg
Phosphorus984 mg
Zinc7.2 mg
Copper0.8 mg
Manganese2.5 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.1 mg
Vitamin K1.5 mcg
Vitamin B61.8 mg
Vitamin B120.1 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.9 mg
Niacin (B3)22 mg
Folate53 mcg
Choline42 mg
Caffeine0 mg
Water1005 g
As published
This recipe was extracted from The housekeeper's companion (1883), page 124. The excerpt below is the record exactly as published.
Corn Oysters. — One dozen grated ears of sweet corn, three tablespoonfuls of cream, two do. of flour, one do. of melted butter, one egg well beaten
Cook this with the app: pantry check, scaling, and the assistant.