Corn Oysters
From Historic Paxton, her days and her ways, 1722-1913, 1913
Presented as published in 1913. 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
243Calories
20 gProtein
7 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories243 kcal
Protein20 g
Carbohydrates7.1 g
Fiber0 g
Sugars0.6 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium213 mg
Potassium218 mg
Calcium85 mg
Iron3.1 mg
Magnesium20 mg
Phosphorus305 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate83 mcg
Choline441 mg
Caffeine0 mg
Water115 g
As published
This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 58. The excerpt below is the record exactly as published.
Corn Oysters (Miss Janet Elder.) 6 ears of grated corn. 3 eggs. 1 tablespoon of flour. Pepper and salt to taste. Beat eggs separately, adding whites last. Fry in hot lard or butter. Corn Omelet Beat 4 eggs separately. To the yolks add 7 ears of grated corn. Salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.