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Oyster Fritters
From The new Kentucky home cook book, 1884
Serves 4
Presented as published in 1884. 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
90Calories
7 gProtein
3 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories90 kcal
Protein6.7 g
Carbohydrates3.1 g
Fiber0 g
Sugars3.1 g
Total Fat5.5 g
Saturated Fat2.3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol147 mg
Sodium76 mg
Potassium143 mg
Calcium96 mg
Iron0.7 mg
Magnesium12 mg
Phosphorus136 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate18 mcg
Choline121 mg
Caffeine0 mg
Water82 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 17. The excerpt below is the record exactly as published.
OYSTER FRITTERS. Take one cupful of milk, three eggs beaten very light, a little salt, and flour enough for a thin batter; to this add one cupful of chopped oysters, and black pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.