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Corn Oysters

Name: Corn Oysters
Yield: 1 servings
Ingredients: Cut the corn from 6 ears; 1 well beaten egg; 1 tablespoon of sweet milk; a little salt; flour enough to make a pretty stiff batter

From The household cook book, 1902

Serves 1

Presented as published in 1902. 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

579Calories

23 gProtein

89 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories579 kcal

Protein23 g

Carbohydrates89 g

Fiber15 g

Sugars44 g

Total Fat15 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium71 mg

Potassium1491 mg

Calcium32 mg

Iron3.2 mg

Magnesium161 mg

Phosphorus552 mg

Zinc4 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B61 mg

Vitamin B120.4 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.1 mg

Niacin (B3)9.6 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water519 g

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 175. The excerpt below is the record exactly as published.

CORN OYSTERS — Cut the corn from 6 ears, add to it 1 well beaten egg, 1 tablespoon of sweet milk, a little salt, and then flour enough to make a pretty stiff batter

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