Mock Oysters
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Makes about two dozen oysters; serve hot.
Presented as published in 1895. 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
752Calories
30 gProtein
90 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories752 kcal
Protein30 g
Carbohydrates90 g
Fiber15 g
Sugars45 g
Total Fat41 g
Saturated Fat9.1 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol434 mg
Sodium2483 mg
Potassium1599 mg
Calcium84 mg
Iron4.2 mg
Magnesium170 mg
Phosphorus671 mg
Zinc4.7 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K2 mcg
Vitamin B61.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)9.6 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water577 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 47. The excerpt below is the record exactly as published.
Mock Oysters. Grate six good sized ears of sweet corn; rub it through a hair-sieve to rid it of the hulls; add two well beaten eggs, two tablespoons of thick cream, one tablespoon of butter, two of fine rolled cracker, one teaspoon salt, one-fourth of pepper
Cook this with the app: pantry check, scaling, and the assistant.