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Mock Oysters

Name: Mock Oysters
Yield: 1 servings
Ingredients: one-half dozen ears of corn; the whites and yolks of three eggs; one tablespoonful of wheat flour; one of butter; a teaspoonful of salt; pepper to taste

From The national course in home economics, 1917

Serves 1

Canned corn may be used instead.

Presented as published in 1917. 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

751Calories

36 gProtein

95 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories751 kcal

Protein36 g

Carbohydrates95 g

Fiber15 g

Sugars45 g

Total Fat35 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol589 mg

Sodium2548 mg

Potassium1644 mg

Calcium93 mg

Iron5.4 mg

Magnesium175 mg

Phosphorus761 mg

Zinc5.4 mg

Copper0.5 mg

Manganese1.3 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B61.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.5 mg

Niacin (B3)10 mg

Folate84 mcg

Choline442 mg

Caffeine0 mg

Water599 g

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 68. The excerpt below is the record exactly as published.

MOCK OYSTERS. Grate one-half dozen ears of corn with a coarse grater, beat the whites and yolks of three eggs, add them to the corn, with one table- spoonful of wheat flour, one of butter, a teaspoonful of salt, and pepper to taste

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