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Oyster Fritters
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Some add a whole oyster to each fritter; a thicker batter is needed in this case.
Presented as published in 1901. 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
638Calories
29 gProtein
20 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories638 kcal
Protein29 g
Carbohydrates20 g
Fiber0.7 g
Sugars12 g
Total Fat49 g
Saturated Fat19 g
Monounsaturated Fat19 g
Polyunsaturated Fat6.5 g
Omega-30.1 g
Cholesterol626 mg
Sodium449 mg
Potassium642 mg
Calcium446 mg
Iron3.4 mg
Magnesium58 mg
Phosphorus636 mg
Zinc3.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D6 mcg
Vitamin C0.1 mg
Vitamin A334 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.9 mg
Folate78 mcg
Choline497 mg
Caffeine0 mg
Water342 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 13. The excerpt below is the record exactly as published.
Oyster Fritters. — To a cupful of oyster juice add one cupful milk, three eggs, a THE MODEL COOK BOOK 13 little salt, and flour to make a thin batter. Chop the oyvSters and stir into batter. Place in the pan a few spoonfuls of lard
Cook this with the app: pantry check, scaling, and the assistant.