Corn Oysters
From Choice recipes, 1900
Presented as published in 1900. 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
679Calories
30 gProtein
95 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories679 kcal
Protein30 g
Carbohydrates95 g
Fiber15 g
Sugars45 g
Total Fat19 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium142 mg
Potassium1571 mg
Calcium61 mg
Iron4.5 mg
Magnesium169 mg
Phosphorus659 mg
Zinc4.7 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B61.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)10 mg
Folate60 mcg
Choline294 mg
Caffeine0 mg
Water558 g
As published
This recipe was extracted from Choice recipes (1900), page 25. The excerpt below is the record exactly as published.
CORN OYSTERS-Mts. Dwinelle Grate six ears of corn ; mix with the grated corn one table- spoon of flour, yolks of two eggs, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.