Corn Oysters
From Principles of cooking, 1914
Presented as published in 1914. 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 Principles of cooking (1914) by Emma Conley, page 54. The excerpt below is the record exactly as published.
Corn Oysters. — Beat two eggs until light; add one can corn, two tablespoons melted butter, and one half cup flour, one teaspoon baking powder and one fourth teaspoon salt
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