pescatariandairy-freenut-freesoy-free
Oyster Fritters
From The new practical housekeeping, 1890
Serves 2
Serve hot.
Presented as published in 1890. 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
737Calories
32 gProtein
106 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories737 kcal
Protein32 g
Carbohydrates106 g
Fiber0.8 g
Sugars1.6 g
Total Fat20 g
Saturated Fat1.7 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol99 mg
Sodium1381 mg
Potassium599 mg
Calcium185 mg
Iron19 mg
Magnesium83 mg
Phosphorus381 mg
Zinc98 mg
Copper7.3 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A33 mcg
Vitamin E5.9 mg
Vitamin K8.1 mcg
Vitamin B60.2 mg
Vitamin B1222 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate219 mcg
Choline162 mg
Caffeine0 mg
Water246 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 504. The excerpt below is the record exactly as published.
Oyster Fritters. — For a pint of oysters, sift pint flour with level teaspoonful salt, add yolk of egg, tablespoon salad oil quar- ter saltspoon pepper
Cook this with the app: pantry check, scaling, and the assistant.