Fried Oysters
From Scientific cooking with scientific methods, 1911
Serves 3
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 36. The excerpt below is the record exactly as published.
Fried Oysters. Clean and dry large, select oysters. Eoll in cracker crumbs, then in egg to which two tablespoons of water have been added. The egg should be slightly beaten. Use care to cover oysters entirely with the egg, then put it back into the cracker crumbs, and when thoroughly covered place on paper or platter until ready to fry. The seasoning
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