Corn Oysters
From Cookery for little girls, 1910
Watch carefully while cooking to ensure they are not raw in the middle.
Presented as published in 1910. 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
650Calories
26 gProtein
102 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories650 kcal
Protein26 g
Carbohydrates102 g
Fiber7.9 g
Sugars30 g
Total Fat26 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol232 mg
Sodium1286 mg
Potassium1114 mg
Calcium195 mg
Iron5.7 mg
Magnesium122 mg
Phosphorus539 mg
Zinc3.4 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.7 mg
Vitamin B121.1 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.1 mg
Niacin (B3)9.6 mg
Folate124 mcg
Choline169 mg
Caffeine0 mg
Water416 g
As published
This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 19. The excerpt below is the record exactly as published.
CORN OYSTERS Any corn left from a meal can be grated off the cob and used for corn oysters. To one cup- ful of corn, add half a cup of milk, one beaten egg, half a teaspoon of salt, and one tablespoon of melted butter. Into this stir one-half cup of sifted flour
Cook this with the app: pantry check, scaling, and the assistant.