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Fried Oysters

Name: Fried Oysters
Yield: 6 servings
Ingredients: twenty-four large freshly opened oysters; thirty-six of medium size; flour; beaten egg; powdered cracker-dust; a very little salt

From The table, 1889

Serves 6

Presented as published in 1889. 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

416Calories

34 gProtein

44 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories416 kcal

Protein34 g

Carbohydrates44 g

Fiber0.7 g

Sugars3.6 g

Total Fat11 g

Saturated Fat2.8 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat3 g

Cholesterol215 mg

Sodium538 mg

Potassium842 mg

Calcium326 mg

Iron25 mg

Magnesium101 mg

Phosphorus539 mg

Zinc197 mg

Copper14 mg

Manganese1.8 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A84 mcg

Vitamin E4.3 mg

Vitamin K5.3 mcg

Vitamin B60.2 mg

Vitamin B1244 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)7.5 mg

Folate99 mcg

Choline350 mg

Caffeine0 mg

Water457 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 147. The excerpt below is the record exactly as published.

Fried Oysters. — Procure twenty-four large freshly opened oys- ters, or thirty-six of medium size, dip each one separately in flour, then in beaten egg, and lastly in powdered cracker-dust. Fry in very hot fat for four minutes, drain well, and serve on a hot dish with a folded napkin, sprinkling over a very little salt

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