Corn Oysters
From Durham cook book ..., 1921
Recipe by Mrs. W. H. Boone.
Presented as published in 1921. 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
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 42. The excerpt below is the record exactly as published.
CORN OYSTERS. One can corn, three eggs, one-fourth cup SAveet milk, one-fourth cup butter, cracker meal sufficient to make a stiff batter. Season Avith pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.