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Oyster Fritters
From Cooking for profit, 1886
Serves 4
These fritters maintain the shape and flavor of the oysters better than thick batter.
Presented as published in 1886. 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
111Calories
3 gProtein
24 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories111 kcal
Protein2.9 g
Carbohydrates24 g
Fiber0.6 g
Sugars0.1 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3.6 mg
Potassium35 mg
Calcium6.4 mg
Iron1.4 mg
Magnesium7.3 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate42 mcg
Choline4.2 mg
Caffeine0 mg
Water2.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 10. The excerpt below is the record exactly as published.
Oyster Fritters. Mix one-fourth flour with three-fourths cracker meal dry, and have some oyster liquor or milk or both mixed in a pan. Put in a good pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.