Fried Oysters
From Chafing dish and casserole cookery, 1908
Presented as published in 1908. 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
306Calories
34 gProtein
16 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories306 kcal
Protein34 g
Carbohydrates16 g
Fiber0 g
Sugars3.7 g
Total Fat10 g
Saturated Fat2.8 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat3.2 g
Cholesterol240 mg
Sodium510 mg
Potassium936 mg
Calcium354 mg
Iron28 mg
Magnesium108 mg
Phosphorus582 mg
Zinc236 mg
Copper17 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E5.1 mg
Vitamin K6 mcg
Vitamin B60.2 mg
Vitamin B1253 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.6 mg
Folate42 mcg
Choline390 mg
Caffeine0 mg
Water534 g
As published
This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 6. The excerpt below is the record exactly as published.
a dozen large oysters, and proceed to treat them the same as directed in the recipe for “ Fried Scallops.” Fry them in hot butter, and serve with quarters of lemon
Cook this with the app: pantry check, scaling, and the assistant.