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Fried Oysters
From Atlanta women's club cook book, 1921
Serves 2
Presented as published in 1921. 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
188Calories
3 gProtein
13 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories188 kcal
Protein2.5 g
Carbohydrates13 g
Fiber0.6 g
Sugars0.5 g
Total Fat14 g
Saturated Fat1.7 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol13 mg
Sodium95 mg
Potassium30 mg
Calcium24 mg
Iron0.8 mg
Magnesium5.1 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E2.3 mg
Vitamin K9.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate28 mcg
Choline21 mg
Caffeine0 mg
Water8.8 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 72. The excerpt below is the record exactly as published.
FRIED OYSTERS. Lay oysters on a cloth and press another upon them to absorb the moisture. Roll in cracker crumbs and then dip in beaten eggs, then again in cracker crumbs. Season with salt and pepper. Fry in deep fat
Cook this with the app: pantry check, scaling, and the assistant.