Saute Corn Oysters
From The art of cookery, 1899
Serves 1
Do not pile on top of each other.
Presented as published in 1899. 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
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 68. The excerpt below is the record exactly as published.
Saute Corn Oysters. — To half a pint of sweet corn, cut from the cob or canned, add salt and pepper to taste, three tablespoonfuls of sweet cream, one round- ing tablespoonful of flour sifted in, and the beaten white of an egg
Cook this with the app: pantry check, scaling, and the assistant.