pescatariannut-freesoy-free

Oyster Puffs

Name: Oyster Puffs
Yield: 2 servings
Ingredients: Take 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 Twin-city housewife, 1920

Serves 2

Presented as published in 1920. 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

455Calories

30 gProtein

57 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories455 kcal

Protein30 g

Carbohydrates57 g

Fiber0 g

Sugars2 g

Total Fat11 g

Saturated Fat3 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat2.5 g

Omega-30 g

Cholesterol306 mg

Sodium1625 mg

Potassium623 mg

Calcium283 mg

Iron18 mg

Magnesium77 mg

Phosphorus482 mg

Zinc119 mg

Copper8.7 mg

Manganese1.4 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A119 mcg

Vitamin E3.1 mg

Vitamin K3.2 mcg

Vitamin B60.2 mg

Vitamin B1227 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.8 mg

Niacin (B3)7 mg

Folate145 mcg

Choline342 mg

Caffeine0 mg

Water311 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 19. The excerpt below is the record exactly as published.

Oyster Puffs Take one dozen oysters, chopped fine, 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

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