Corn Oysters

Ingredients

• eight or ten medium-sized ears
• the whites of three eggs
• three tablespoonfuls of flour
• salt
• pepper
• lard and butter mixed

Method

1. 1

   Prepare corn by cutting kernels from the cob and scraping off the milk.

2. 2

   Combine with beaten egg whites and flour, season with salt and pepper.

3. 3

   Fry spoonfuls in a mixture of lard and butter until browned on both sides.

Nutrition per serving

As published

This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 41. The excerpt below is the record exactly as published.

Corn oysters I think especially nice. They are made in this manner : 8^311 1 each row of ker- nels through the middle, while on the cob. Shave off thinly, then again in the same way, and finally scrape off the eyes and milk. This method of preparing the corn is much nicer than grating it. To the corn from eijrht or ten medium-sized ears. 100 COOKING AND CASTLE-BUILDING. add the whites of three eggs, beaten to a stiff froth, and three tablespoonfiils of flour. Add the egg and flour alternately, first egg and then flour, in two or three portions, stirring them in with a fork. Season lightly with salt and pepper, and fry the same as oysters, putting a spoonful at a time on the griddle, or in the spider. Fry in a small quantity of lard and butter mixed

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