Corn Oysters
From The junior cook book, 1920
This dish is delicious for breakfast or lunch.
Presented as published in 1920. 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
658Calories
22 gProtein
54 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories658 kcal
Protein22 g
Carbohydrates54 g
Fiber4.9 g
Sugars15 g
Total Fat39 g
Saturated Fat11 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.8 g
Omega-30 g
Cholesterol398 mg
Sodium2476 mg
Potassium655 mg
Calcium65 mg
Iron4.3 mg
Magnesium72 mg
Phosphorus383 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.8 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B120.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)5.4 mg
Folate97 mcg
Choline325 mg
Caffeine0 mg
Water240 g
As published
This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 3. The excerpt below is the record exactly as published.
CORN OYSTERS Cut the com off of 2 medium sized ears. (1 cupful of canned com or the com cut off 2 left over ears of boiled corn will be almost as nice, in case fresh, uncooked ears are not avail- able.) Break 2 eggs into a bowl. Measure 1 teaspoonful of salt and 4 level tablespoonsful of flour and beat in with the whole eggs till the mixture is smooth and creamy. Drop the cut off corn into the egg mixture and beat lightly again. Use a large fork for beat- ing. Put two tablespoonsful of meat drippings
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