Fried Oysters
From Twentieth century home cook book, 1905
Serves 2
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 128. The excerpt below is the record exactly as published.
Fried Oysters. — Select large, freshly shelled oysters, dry them in a towel, dip into egg that has been slightly whisked, and then roll in bread-crumbs or pow- dered cracker. Let them dry, and cook in boiling lard until a light brown; or they may be fried in a little butter
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