pescatariannut-freesoy-freefish-free
Corn Oysters
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 2
Omit milk if corn is very young.
Presented as published in 1882. 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
366Calories
14 gProtein
58 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories366 kcal
Protein14 g
Carbohydrates58 g
Fiber9.5 g
Sugars29 g
Total Fat8.7 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium36 mg
Potassium959 mg
Calcium17 mg
Iron2 mg
Magnesium104 mg
Phosphorus344 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.6 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.2 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water332 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 93. The excerpt below is the record exactly as published.
CORN OYSTERS. Six ears of sweet corn (those which are not too dry). With a sharp knife split each row of the corn in the center of the kernel lengthwise, and scrape out all the pulp. Add : Eggs I well beaten. A little salt. Sweet milk i table-spoonful. Flour enough to make a pretty stiff batter
Cook this with the app: pantry check, scaling, and the assistant.