pescatariannut-freesoy-free
Oyster Fritters
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
455Calories
30 gProtein
58 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories455 kcal
Protein30 g
Carbohydrates58 g
Fiber0 g
Sugars2 g
Total Fat11 g
Saturated Fat3 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol306 mg
Sodium562 mg
Potassium623 mg
Calcium347 mg
Iron18 mg
Magnesium77 mg
Phosphorus506 mg
Zinc119 mg
Copper8.7 mg
Manganese1.4 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E3.1 mg
Vitamin K3.2 mcg
Vitamin B60.2 mg
Vitamin B1227 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7 mg
Folate145 mcg
Choline342 mg
Caffeine0 mg
Water311 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 31. The excerpt below is the record exactly as published.
Oyster Fritters. Take 1 dozen oysters, wash well in their own liquor, chop them a little, make a batter with 1 coffee cup of flour, 2 well-beaten eggs, % coffee cup of sweet milk, 1 teaspoon of baking powder
Cook this with the app: pantry check, scaling, and the assistant.