Corn Oysters

Name: Corn Oysters
Ingredients: One pint of corn; one egg well beaten; one small tea cup of flour; one half gill of milk; one teaspoonful salt

From The Elm City cook book, 1896

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

1119Calories

40 gProtein

196 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories1119 kcal

Protein40 g

Carbohydrates196 g

Fiber16 g

Sugars51 g

Total Fat19 g

Saturated Fat2.7 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol193 mg

Sodium2430 mg

Potassium1879 mg

Calcium132 mg

Iron10 mg

Magnesium215 mg

Phosphorus789 mg

Zinc5.4 mg

Copper0.6 mg

Manganese2.2 mg

Vitamin D1.6 mcg

Vitamin C0 mg

Vitamin A99 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B61.2 mg

Vitamin B120.8 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)1.8 mg

Niacin (B3)19 mg

Folate224 mcg

Choline158 mg

Caffeine0 mg

Water628 g

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 32. The excerpt below is the record exactly as published.

CORN OYSTERS. One pint of corn, one egg well beaten, one small tea eup of flour, one half gill of milk, one teaspoonful salt

Cook this with the app: pantry check, scaling, and the assistant.