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Oyster Fritters

Name: Oyster Fritters
Yield: 2 servings
Ingredients: one pint oysters; two eggs; one pint flour; one heaping teaspoon salt; one tablespoon butter; a scant half pint of water

From The Monmouth Baptist ladies' cook book, 1907

Serves 2

Presented as published in 1907. 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

657Calories

34 gProtein

104 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories657 kcal

Protein34 g

Carbohydrates104 g

Fiber0 g

Sugars1.7 g

Total Fat16 g

Saturated Fat2.7 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol301 mg

Sodium1455 mg

Potassium629 mg

Calcium203 mg

Iron19 mg

Magnesium85 mg

Phosphorus476 mg

Zinc99 mg

Copper7.3 mg

Manganese1.7 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A112 mcg

Vitamin E2.6 mg

Vitamin K2.6 mcg

Vitamin B60.2 mg

Vitamin B1222 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1 mg

Niacin (B3)11 mg

Folate241 mcg

Choline308 mg

Caffeine0 mg

Water390 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 14. The excerpt below is the record exactly as published.

OYSTER FRITTERS. Mrs. Frank S. Dickens. One pint oysters, two eggs, one pint flour, one heap- ing teaspoon salt, one tablespoon butter

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