pescatariannut-freesoy-freefish-free
Corn Oysters
From The Times cook book, no. 2, 1905
Serves 1
Presented as published in 1905. 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
621Calories
24 gProtein
115 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories621 kcal
Protein24 g
Carbohydrates115 g
Fiber6.3 g
Sugars2.5 g
Total Fat20 g
Saturated Fat2.8 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol223 mg
Sodium9797 mg
Potassium645 mg
Calcium227 mg
Iron10 mg
Magnesium88 mg
Phosphorus323 mg
Zinc2.1 mg
Copper0.6 mg
Manganese4.2 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A101 mcg
Vitamin E0.8 mg
Vitamin K41 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.8 mg
Folate228 mcg
Choline158 mg
Caffeine0 mg
Water96 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 155. The excerpt below is the record exactly as published.
an egg and a tablespoon of butter, thin with milk. Cut corn from three ears of corn, mix in and fry in hot lard. NO. 86. CORN OYSTERS. Miss C. Hern- stein, 2302 Budlong avenue, Los Angeles— Mix into a pint of grated corn three tablespoons milk, one teacup flour, a tablespoon butter, one egg, with a little salt
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