pescatariannut-free
Oyster Fritters
From Cassell's dictionary of cookery, 1892
Serves 2
Use for garnishing.
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
448Calories
23 gProtein
37 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories448 kcal
Protein23 g
Carbohydrates37 g
Fiber3.2 g
Sugars3.1 g
Total Fat23 g
Saturated Fat5.6 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat6.8 g
Omega-30.2 g
Cholesterol146 mg
Sodium5300 mg
Potassium600 mg
Calcium259 mg
Iron16 mg
Magnesium80 mg
Phosphorus363 mg
Zinc119 mg
Copper8.8 mg
Manganese1.7 mg
Vitamin D0.2 mcg
Vitamin C1.1 mg
Vitamin A74 mcg
Vitamin E3.5 mg
Vitamin K14 mcg
Vitamin B60.1 mg
Vitamin B1226 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.3 mg
Folate79 mcg
Choline239 mg
Caffeine0 mg
Water289 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1065. The excerpt below is the record exactly as published.
yster, Fritters of.— Open a dozen oysters, and simmer them for two minutes in their own liquor. Beard them, and put them aside. Beat two eggs, and mix with them half a table- spoonful of milk. Add a little of salt, a quarter of a salt-spoonful of pepper, a quarter of a nutmeg, grated, a quarter of a salt-spoonful of pounded mace, and a quarter of a tea-spoonful of grated lemon-rind
Cook this with the app: pantry check, scaling, and the assistant.