pescatariannut-freesoy-free
Oyster Fritters
From The Twin-city housewife, 1920
Serves 2
The same recipe may be used for clam fritters.
Presented as published in 1920. 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
454Calories
30 gProtein
57 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories454 kcal
Protein30 g
Carbohydrates57 g
Fiber0 g
Sugars2 g
Total Fat16 g
Saturated Fat3 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol322 mg
Sodium330 mg
Potassium624 mg
Calcium220 mg
Iron18 mg
Magnesium77 mg
Phosphorus459 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
Water372 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 18. The excerpt below is the record exactly as published.
Oyster Fritters Heat oysters until they begin to curl a little. Drain off liquid and use in making the following batter: To well beaten yolks of two eggs add one-half cup of milk or water (including the liquid drained from oysters) one tablespoon melted butter, a pinch of salt, flour enough for thin batter
Cook this with the app: pantry check, scaling, and the assistant.