Fried Oysters
From Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ..., 1885
Presented as published in 1885. 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 Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 7. The excerpt below is the record exactly as published.
Eried Oysters. Strain the liquor from the o)RSters. Crush crackers into fine crumbs ; or, if you have no crackers, toast some slices of bread and crush them fine. Beat up an egg (both white and yolk) in a tin cup with a spoon. Dip the oysters into the beaten ^%gy then roll them in the crumbs, and put over the fire in a pan of boiling fat over half an inch deep
Cook this with the app: pantry check, scaling, and the assistant.