Oyster Fritters
From Seafood cookery from Carteret County kitchens, 1900
Serves 6.
Presented as published in 1900. 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
1611Calories
73 gProtein
270 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories1611 kcal
Protein73 g
Carbohydrates270 g
Fiber2.3 g
Sugars17 g
Total Fat26 g
Saturated Fat8.5 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat4 g
Omega-30 g
Cholesterol279 mg
Sodium5810 mg
Potassium1599 mg
Calcium1518 mg
Iron41 mg
Magnesium208 mg
Phosphorus1396 mg
Zinc199 mg
Copper15 mg
Manganese3.9 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A205 mcg
Vitamin E4.6 mg
Vitamin K5.9 mcg
Vitamin B60.5 mg
Vitamin B1245 mcg
Thiamin (B1)3 mg
Riboflavin (B2)2.3 mg
Niacin (B3)27 mg
Folate541 mcg
Choline450 mg
Caffeine0 mg
Water716 g
As published
This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 21. The excerpt below is the record exactly as published.
OYSTER FRITTERS 1 pint oysters 2 cups sifted flour 1 tablespoon baking powder 1% teaspoons salt 2 eggs, beaten 1 cup milk 1 tablespoon fat, melted
Cook this with the app: pantry check, scaling, and the assistant.