Fried Oysters
From Aunt Sammy's radio recipes, 1926
Presented as published in 1926. 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
88Calories
5 gProtein
17 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories88 kcal
Protein5.5 g
Carbohydrates17 g
Fiber6.3 g
Sugars0.5 g
Total Fat1.7 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol20 mg
Sodium48 mg
Potassium411 mg
Calcium141 mg
Iron4.7 mg
Magnesium52 mg
Phosphorus88 mg
Zinc20 mg
Copper1.8 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.7 mg
Vitamin K42 mcg
Vitamin B60.1 mg
Vitamin B124.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate7.8 mcg
Choline35 mg
Caffeine0 mg
Water62 g
As published
This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 38. The excerpt below is the record exactly as published.
FRIED OYSTERS Select large oysters for single frys. Drain the oysters and look them over carefully for small pieces of shell. Have finely shifted stale bread crumbs seasoned with salt and, lightly, with pepper. Dip the oysters in a well-beaten egg to which 1 tablespoon of cold water has been added and roll them in the seasoned crumbs. Place the oysters on a pan or board and allow them to stand until the, egg and bread coating has hardened. Heat in an iron kettle any desired fat
Cook this with the app: pantry check, scaling, and the assistant.