Oyster Puffs

Name: Oyster Puffs
Ingredients: one dozen oysters; two eggs beaten separately; two tablespoons sweet milk; one-half teaspoon baking powder; flour enough to make a thin batter; and salt and pepper to taste

From The housewife's aid, 1950

Presented as published in 1950. 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

909Calories

61 gProtein

115 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories909 kcal

Protein61 g

Carbohydrates115 g

Fiber0 g

Sugars4.1 g

Total Fat22 g

Saturated Fat6 g

Monounsaturated Fat5.2 g

Polyunsaturated Fat5.1 g

Omega-30 g

Cholesterol612 mg

Sodium3223 mg

Potassium1245 mg

Calcium566 mg

Iron37 mg

Magnesium154 mg

Phosphorus964 mg

Zinc238 mg

Copper17 mg

Manganese2.8 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A238 mcg

Vitamin E6.2 mg

Vitamin K6.3 mcg

Vitamin B60.4 mg

Vitamin B1253 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.6 mg

Niacin (B3)14 mg

Folate290 mcg

Choline684 mg

Caffeine0 mg

Water623 g

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 5. The excerpt below is the record exactly as published.

OYSTER PUFFS Take one dozen oysters, chopped fine, two eggs beaten separ- ately, two tablespoons sweet milk, one-half teaspoon baking pow- der, flour enough to make a thin batter and salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.