pescatariannut-freesoy-free
Oyster Pancakes
From The Cook County cook book, 1912
Serves 2
Serve with toasted crackers.
Presented as published in 1912. 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
657Calories
34 gProtein
104 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories657 kcal
Protein34 g
Carbohydrates104 g
Fiber0 g
Sugars1.7 g
Total Fat11 g
Saturated Fat2.7 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol285 mg
Sodium5134 mg
Potassium627 mg
Calcium201 mg
Iron19 mg
Magnesium84 mg
Phosphorus475 mg
Zinc99 mg
Copper7.3 mg
Manganese1.7 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A112 mcg
Vitamin E2.6 mg
Vitamin K2.6 mcg
Vitamin B60.2 mg
Vitamin B1222 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1 mg
Niacin (B3)11 mg
Folate241 mcg
Choline308 mg
Caffeine0 mg
Water271 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 76. The excerpt below is the record exactly as published.
OYSTER PANCAKES.— Chop 1 pt. of oysters, add enough milk to make 1 pt., using a little cream. Make a batter by stirring in a scant pt. of flour, adding a pinch of salt and 2 eggs, well beaten
Cook this with the app: pantry check, scaling, and the assistant.