Oyster Fritters

Name: Oyster Fritters
Ingredients: 1 pint of oysters; 2 eggs; 1 cup milk; 2 cups of flour; 1 tsp. of Eumford baking powder; salt and pepper to taste

From The Memorial Hall cook book, 1919

Recipe by Mrs. John R. Howarth.

Presented as published in 1919. 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

1462Calories

76 gProtein

221 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories1462 kcal

Protein76 g

Carbohydrates221 g

Fiber0 g

Sugars15 g

Total Fat30 g

Saturated Fat10 g

Monounsaturated Fat6.6 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol600 mg

Sodium1131 mg

Potassium1619 mg

Calcium957 mg

Iron39 mg

Magnesium198 mg

Phosphorus1293 mg

Zinc199 mg

Copper15 mg

Manganese3.4 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A302 mcg

Vitamin E5.4 mg

Vitamin K5.3 mcg

Vitamin B60.6 mg

Vitamin B1246 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)2.4 mg

Niacin (B3)22 mg

Folate483 mcg

Choline660 mg

Caffeine0 mg

Water757 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 2. The excerpt below is the record exactly as published.

Oyster Fritters To 1 pint of oysters, chopped fine, add 2 eggs, 1 cup milk, 2 cups of flour, sifted with 1 tsp. of Eumford baking powder, and salt and pepper to taste

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