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Oyster Fritters

Name: Oyster Fritters
Yield: 4 servings
Ingredients: Drain off liquor, boil, skim, and to a cupful; add a cup of milk; two or three eggs; salt and pepper; flour enough to make a rather thick batter; Have hot lard or beef drippings ready

From Buckeye cookery, 1892

Serves 4

Use large, plump oysters.

Presented as published in 1892. 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

555Calories

9 gProtein

5 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories555 kcal

Protein8.7 g

Carbohydrates4.7 g

Fiber0 g

Sugars3.4 g

Total Fat55 g

Saturated Fat27 g

Monounsaturated Fat22 g

Polyunsaturated Fat2.9 g

Omega-30 g

Cholesterol180 mg

Sodium111 mg

Potassium223 mg

Calcium126 mg

Iron3.3 mg

Magnesium21 mg

Phosphorus171 mg

Zinc25 mg

Copper1.8 mg

Manganese0.2 mg

Vitamin D1.4 mcg

Vitamin C0 mg

Vitamin A68 mcg

Vitamin E2.2 mg

Vitamin K0.7 mcg

Vitamin B60.1 mg

Vitamin B126 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.7 mg

Folate16 mcg

Choline165 mg

Caffeine0 mg

Water128 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 170. The excerpt below is the record exactly as published.

OysTER FRITTERS. Drain off liquor, boil, skim, and to a cupful add a cup of milk, two or three eggs, salt and pepper, and flour enough to make a rather thick batter. Have hot lard or beef drippings ready

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