Fried Oysters
From The art of cookery, 1899
Serves 1
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 65. The excerpt below is the record exactly as published.
Fried Oysters. — Select large oysters, drain on a sieve, lay singly on a plate, and season with salt and pepper. Lift each oyster by sticking a small skewer through its thin edge, dip it in white corn-meal and flour sifted to- gether in equal proportio
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