Corn Oysters
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Presented as published in 1909. 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
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 11. The excerpt below is the record exactly as published.
CORN OYSTERS: One cupful flour. Half a cup butter. Three tablespoonfuls milk. VEGETABLES ol One pint of grated corn. One-quarter of a teaspoonful pepper. Two teaspoontuls salt
Cook this with the app: pantry check, scaling, and the assistant.