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Fried Oysters
From European and American cuisine, 1914
Serves 4
Presented as published in 1914. 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
257Calories
8 gProtein
50 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories257 kcal
Protein8.2 g
Carbohydrates50 g
Fiber1.5 g
Sugars1.9 g
Total Fat2.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.7 g
Cholesterol6.4 mg
Sodium246 mg
Potassium110 mg
Calcium67 mg
Iron3.4 mg
Magnesium22 mg
Phosphorus92 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A7.9 mcg
Vitamin E0.1 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.5 mg
Folate92 mcg
Choline14 mg
Caffeine0 mg
Water9.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 77. The excerpt below is the record exactly as published.
Fried Oysters. — Drain 2 dozen large oysters, and dry them on a napkin; dip them first in flour, then in beaten egg, and coyer with bread crumbs ; fry in deep fat
Cook this with the app: pantry check, scaling, and the assistant.