Oyster Fritters

Name: Oyster Fritters
Ingredients: sprinkle some salt; sprinkle some pepper; three well beaten eggs; four tablespoons of milk; enough flour to make a thin batter; enough lard to swim the fritters

From Home dissertations, 1891

Presented as published in 1891. 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

251Calories

21 gProtein

4 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories251 kcal

Protein21 g

Carbohydrates3.9 g

Fiber0 g

Sugars3.5 g

Total Fat16 g

Saturated Fat5.8 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol565 mg

Sodium236 mg

Potassium298 mg

Calcium159 mg

Iron2.6 mg

Magnesium25 mg

Phosphorus359 mg

Zinc2.2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D3.6 mcg

Vitamin C0 mg

Vitamin A259 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.2 mg

Folate71 mcg

Choline452 mg

Caffeine0 mg

Water168 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 83. The excerpt below is the record exactly as published.

OYSTER FRITTERS. Drain as many oysters as you want to use, sprinkle some salt and pepper over them, make a batter of three well beaten eggs, four tablespoons of milk, enough flour to make a thin batter. Heat enough lard to swim the fritters

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