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Corn Oysters
From The new home cook book, 1896
Serves 2
Presented as published in 1896. 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
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new home cook book (1896), page 71. The excerpt below is the record exactly as published.
CORN OYSTEES. To a pint of grated corn add two well beaten eggs; one-half cup of cream, and a half cup of flour, with one- half spoon of baking powder stirred in it; season with pepper and salt and fry in butter, dropping the batter in spoonfuls ; serve a few at a time, very hot, as a relish with meats. COEN OYSTEES. Mrs. W. P. Nixon. One dozen ears of corn ; two eggs ; salt, pepper and a dredging of flour
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