Oyster Fritters
From Blue Ribbon and Pure Gold cook book, 1905
Oysters may be left whole if desired.
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
1155Calories
61 gProtein
190 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories1155 kcal
Protein61 g
Carbohydrates190 g
Fiber1.2 g
Sugars5.1 g
Total Fat16 g
Saturated Fat3.7 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol273 mg
Sodium2826 mg
Potassium1295 mg
Calcium970 mg
Iron42 mg
Magnesium174 mg
Phosphorus1051 mg
Zinc245 mg
Copper18 mg
Manganese3.5 mg
Vitamin D0.2 mcg
Vitamin C6 mg
Vitamin A112 mcg
Vitamin E5.4 mg
Vitamin K6.6 mcg
Vitamin B60.4 mg
Vitamin B1254 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1.6 mg
Niacin (B3)21 mg
Folate400 mcg
Choline445 mg
Caffeine0 mg
Water600 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 15. The excerpt below is the record exactly as published.
Oyster Fritters—Make a batter of 14 cups flour, 2 teaspoons Blue Ribbon baking powder, } teaspoon salt, 1 egg, beaten, % cup milk or oyster liquor. Mix and sift dry ingredients. Beat egg and milk together, and combine mixtures. Beat until smooth. Chop 1 pint oysters, season with 1 tablespoon lemon juice
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