Oyster and Clam Fritters

Name: Oyster and Clam Fritters
Ingredients: One and a half pints milk; one and a quarter pounds flour; four eggs

From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894

Presented as published in 1894. 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

2800Calories

111 gProtein

474 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories2800 kcal

Protein111 g

Carbohydrates474 g

Fiber0 g

Sugars36 g

Total Fat51 g

Saturated Fat20 g

Monounsaturated Fat12 g

Polyunsaturated Fat4.6 g

Omega-30.2 g

Cholesterol832 mg

Sodium573 mg

Potassium2144 mg

Calcium1119 mg

Iron35 mg

Magnesium262 mg

Phosphorus1747 mg

Zinc9.7 mg

Copper1 mg

Manganese4.4 mg

Vitamin D11 mcg

Vitamin C0 mg

Vitamin A554 mcg

Vitamin E2.5 mg

Vitamin K0.6 mcg

Vitamin B61.2 mg

Vitamin B125.7 mcg

Thiamin (B1)5.8 mg

Riboflavin (B2)4.4 mg

Niacin (B3)39 mg

Folate1001 mcg

Choline718 mg

Caffeine0 mg

Water852 g

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 7. The excerpt below is the record exactly as published.

Oyster and Clam Fritters. One and a half pints milk, one and a quarter pounds flour, four eggs

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