Oyster Fritters
From The housekeeper's companion, 1883
Serve for breakfast or supper.
Presented as published in 1883. 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
795Calories
77 gProtein
39 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories795 kcal
Protein77 g
Carbohydrates39 g
Fiber0 g
Sugars18 g
Total Fat34 g
Saturated Fat12 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat7.4 g
Omega-30.1 g
Cholesterol798 mg
Sodium1078 mg
Potassium2051 mg
Calcium941 mg
Iron47 mg
Magnesium220 mg
Phosphorus1406 mg
Zinc392 mg
Copper28 mg
Manganese3 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A367 mcg
Vitamin E9.6 mg
Vitamin K10 mcg
Vitamin B60.6 mg
Vitamin B1289 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.7 mg
Niacin (B3)9.5 mg
Folate116 mcg
Choline982 mg
Caffeine0 mg
Water1174 g
As published
This recipe was extracted from The housekeeper's companion (1883), page 84. The excerpt below is the record exactly as published.
Oyster FRITTERS.-Take a quart of oysters from their own liquor, strain it and add to it half a pint of milk and two well beaten eggs, stir in it by degrees flour enough to make a smooth but rather thin batter; when perfectly free from lumps put the oysters to it, have some lard or beef dripping
Cook this with the app: pantry check, scaling, and the assistant.