Fried Oysters
From The Swedish, French, American cook book, 1918
Serves 4
Serve for luncheon or supper.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 184. The excerpt below is the record exactly as published.
Fried Oysters ( Huitres i rites ) a la Brochette Take oysters according to the number of people; dip in egg and bread crumbs; then put a piece of thin bacon on the skewer; then an oyster, then bacon, and so on until the skewer is full; dip in boiling hot fat and cook for about three minutes. When done, arrange on pieces of toast with fried parsley around and garnishing of lemon. Serve with the tartare sauce
Cook this with the app: pantry check, scaling, and the assistant.