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Oyster Fritters
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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
39Calories
2 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories39 kcal
Protein1.6 g
Carbohydrates5.1 g
Fiber1.2 g
Sugars1.9 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol5 mg
Sodium24 mg
Potassium164 mg
Calcium43 mg
Iron1.6 mg
Magnesium15 mg
Phosphorus35 mg
Zinc5.1 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A66 mcg
Vitamin E0.2 mg
Vitamin K250 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate32 mcg
Choline13 mg
Caffeine0 mg
Water176 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 111. The excerpt below is the record exactly as published.
Oyster Fritters. Having blanched the oysters in their own liquor, soak them for some time in vinegar and water, with salt, shredded parsley, and small white onions, sliced ; then dry them well, dip each in batter
Cook this with the app: pantry check, scaling, and the assistant.