nut-freesoy-freefish-free

Oyster Fritters

Name: Oyster Fritters
Yield: 1 servings
Ingredients: five eggs; five tablespoonfuls of flour; milk enough to make a pretty stiff batter; equal quantities of butter and lard

From Twentieth century home cook book, 1905

Serves 1

Very fine.

Presented as published in 1905. 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

501Calories

36 gProtein

32 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories501 kcal

Protein36 g

Carbohydrates32 g

Fiber0 g

Sugars0.9 g

Total Fat24 g

Saturated Fat7.8 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol930 mg

Sodium356 mg

Potassium398 mg

Calcium147 mg

Iron6.6 mg

Magnesium40 mg

Phosphorus537 mg

Zinc3.5 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D5 mcg

Vitamin C0 mg

Vitamin A400 mcg

Vitamin E2.6 mg

Vitamin K0.8 mcg

Vitamin B60.5 mg

Vitamin B122.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.3 mg

Niacin (B3)2.8 mg

Folate180 mcg

Choline735 mg

Caffeine0 mg

Water194 g

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 103. The excerpt below is the record exactly as published.

OYSTER FRITTERS. Select nice oysters, wipe them dry, have ready a batter made of five eggs, five tablespoonfuls of flour, and milk enough to make a pretty stiff batter. Beat until very smooth, put in a pan equal quantities of butter and lard

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