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Corn Oysters
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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
530Calories
20 gProtein
97 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories530 kcal
Protein20 g
Carbohydrates97 g
Fiber0 g
Sugars0.2 g
Total Fat6.6 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium74 mg
Potassium240 mg
Calcium52 mg
Iron7.9 mg
Magnesium39 mg
Phosphorus234 mg
Zinc1.5 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.5 mg
Folate224 mcg
Choline147 mg
Caffeine0 mg
Water50 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 202. The excerpt below is the record exactly as published.
Corn oysters. Mix well together two cupfuls of grated green corn, one beaten egg, one cup of flour, and a little salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.