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Oyster Fritters
From The Blue grass cook book, 1904
Serves 2
Presented as published in 1904. 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
379Calories
18 gProtein
55 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories379 kcal
Protein18 g
Carbohydrates55 g
Fiber0.4 g
Sugars6 g
Total Fat9.7 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol201 mg
Sodium1300 mg
Potassium352 mg
Calcium191 mg
Iron4.4 mg
Magnesium38 mg
Phosphorus300 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5 mg
Folate160 mcg
Choline169 mg
Caffeine0 mg
Water152 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 21. The excerpt below is the record exactly as published.
OYSTER FRITTERS Miss Virginia Croxton 1 pint small oysters or large ones chopped. Make a stiff batter with 2 eggs, 1 teaspoon of yeast powder, and a little milk. Add oysters and flour to thicken. Salt to taste
Cook this with the app: pantry check, scaling, and the assistant.