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Kornlet Oysters

Name: Kornlet Oysters
Yield: 3 servings
Ingredients: one cup of kornlet; two well-beaten eggs; two tablespoonfuls of flour; a scant half teaspoonful of salt; a dash of paprika

From Kirmess cook book, 1907

Serves 3

Presented as published in 1907. 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

67Calories

5 gProtein

4 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories67 kcal

Protein4.8 g

Carbohydrates4.3 g

Fiber0 g

Sugars0.1 g

Total Fat3.2 g

Saturated Fat1 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol124 mg

Sodium436 mg

Potassium53 mg

Calcium20 mg

Iron0.9 mg

Magnesium5.4 mg

Phosphorus72 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A53 mcg

Vitamin E0.4 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.4 mg

Folate24 mcg

Choline98 mg

Caffeine0 mg

Water26 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 204. The excerpt below is the record exactly as published.

KORNLET OYSTERS. To one cup of komlet add two well-beaten eggs, two tablespoonf uls of flour, a scant half teaspoonful of salt and a dash of paprika

Cook this with the app: pantry check, scaling, and the assistant.