pescatariannut-freeegg-freesoy-freefish-free
Corn Oysters
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
Presented as published in 1880. 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
630Calories
8 gProtein
50 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories630 kcal
Protein8.1 g
Carbohydrates50 g
Fiber0.1 g
Sugars1.1 g
Total Fat45 g
Saturated Fat28 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol118 mg
Sodium2349 mg
Potassium137 mg
Calcium56 mg
Iron3.6 mg
Magnesium21 mg
Phosphorus104 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A376 mcg
Vitamin E1.3 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate102 mcg
Choline14 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 122. The excerpt below is the record exactly as published.
Corn Oysters. One cupful of flour, half a cupful of melted butter, three table-spoonfuls of milk, two teaspoonfuls of salt, one-fourth of a teaspoonful of pepper, one pint of grated corn
Cook this with the app: pantry check, scaling, and the assistant.