Fried Oysters
From The handy dictionary of cookery, 1890
Garnish with parsley and serve.
Presented as published in 1890. 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
1958Calories
8 gProtein
7 gCarbs
210 gFat
Full nutrition (34 nutrients)
Calories1958 kcal
Protein7.7 g
Carbohydrates7.5 g
Fiber0.1 g
Sugars0.9 g
Total Fat210 g
Saturated Fat82 g
Monounsaturated Fat94 g
Polyunsaturated Fat24 g
Omega-30 g
Cholesterol382 mg
Sodium660 mg
Potassium110 mg
Calcium51 mg
Iron1.4 mg
Magnesium11 mg
Phosphorus124 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.3 mcg
Vitamin C0 mg
Vitamin A85 mcg
Vitamin E1.8 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate36 mcg
Choline252 mg
Caffeine0 mg
Water52 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 48. The excerpt below is the record exactly as published.
Fried Oysters. Put on a plate a tablespoonful of flour, a quarter of a tea- spoonful of pepper, a quarter of a teaspoonful of salt, a table- spoonful of milk ; mix them well together ; dip each oyster well in this. Beat up an egg, brush the oysters over with it, and then toss them in a sheet of paper containing bread crumbs ; allow them to stand twenty minutes ; cover them again with the egg and breadcrumbs. Have ready a pan half full of clarified fat
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