Fried Oysters
From Canadian cook book, 1924
Presented as published in 1924. 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
1022Calories
43 gProtein
168 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories1022 kcal
Protein43 g
Carbohydrates168 g
Fiber12 g
Sugars14 g
Total Fat19 g
Saturated Fat5.2 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat6.8 g
Omega-30 g
Cholesterol208 mg
Sodium7487 mg
Potassium733 mg
Calcium506 mg
Iron15 mg
Magnesium129 mg
Phosphorus576 mg
Zinc24 mg
Copper2.1 mg
Manganese2.8 mg
Vitamin D1 mcg
Vitamin C6.5 mg
Vitamin A111 mcg
Vitamin E1.6 mg
Vitamin K115 mcg
Vitamin B60.5 mg
Vitamin B125.7 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)15 mg
Folate313 mcg
Choline215 mg
Caffeine0 mg
Water98 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 49. The excerpt below is the record exactly as published.
FRIED OYSTERS. 1. Select large oysters; remove pieces of shell; drain from liquid; wash and dry. 2. Season with salt and pepper. 3. Dip in fine bread crumbs, egg and crumbs
Cook this with the app: pantry check, scaling, and the assistant.