pescatariannut-freesoy-freefish-free
Oyster Plant Fritters
From Scientific cooking with scientific methods, 1911
Serves 3
These are fine and not unlike an oyster in taste.
Presented as published in 1911. 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
25Calories
2 gProtein
0 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories25 kcal
Protein2.1 g
Carbohydrates0.5 g
Fiber0 g
Sugars0.2 g
Total Fat1.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol62 mg
Sodium24 mg
Potassium28 mg
Calcium9.6 mg
Iron0.3 mg
Magnesium2.3 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C2 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate8.9 mcg
Choline49 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 80. The excerpt below is the record exactly as published.
Oyster Plant Fritters. Grate the oyster plant, using a little lemon juice on it as you grate to keep from discoloring. Season with salt and pepper, and moisten with egg to bind it. Shape in small flat cakes, dredge with flour, and saute in hot butter
Cook this with the app: pantry check, scaling, and the assistant.