Corn Oysters
From Dr. Fenner's peoples remedies for the family cook book, 1903
Best served hot.
Presented as published in 1903. 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
1115Calories
41 gProtein
183 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories1115 kcal
Protein41 g
Carbohydrates183 g
Fiber29 g
Sugars89 g
Total Fat24 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium2924 mg
Calcium37 mg
Iron6 mg
Magnesium318 mg
Phosphorus1013 mg
Zinc7.4 mg
Copper0.7 mg
Manganese2.4 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B61.9 mg
Vitamin B120.4 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.9 mg
Niacin (B3)20 mg
Folate36 mcg
Choline147 mg
Caffeine0 mg
Water1001 g
As published
This recipe was extracted from Dr. Fenner's peoples remedies for the family cook book (1903) by M. M. Fenner, page 11. The excerpt below is the record exactly as published.
Corn Oysters. 1 dozen ears of corn; salt and pepper to taste; 1 tablespoonful of fiour; 1 egg
Cook this with the app: pantry check, scaling, and the assistant.