Fried Oysters

Ingredients

• large fine oysters
• a quantity of soda crackers
• two or three eggs
• one tablespoon of cold water
• salt to taste
• red pepper to taste

Method

1. 1

   Drain oysters and dry them.

2. 2

   Roll crackers finely and season.

3. 3

   Beat eggs with water.

4. 4

   Dip oysters in egg, then in cracker crumbs.

5. 5

   Fry in hot lard and butter until brown.

6. 6

   Keep fried oysters warm before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 25. The excerpt below is the record exactly as published.

salt to taste, and a dash of cayenne. Stir all together and serve at once when the flour has cooked and thickened. DEVILED OYSTERS Drain ofif their juice and chop coarse a pint of oysters. Take a heaping tablespoon of butter, a heaping tablespoon of flour, the yolk of an egg, mix and add salt and cayenne pepper to taste, and three-fourths of a cup of milk. Stir in the pint of oysters and a tablespoon of lemon- juice. Drop upon little individual dishes or shells, sprinkle with cracker or bread- Small Dish and Shell crumbs which have been seasoned with melted butter, and bake fifteen minutes in a hot oven. For ease and expedition set your small dishes or shells in a large pan when ready to go to the oven. OYSTER FRICASSEE Put a quart of oysters in their own liquor over the fire and let come to boil. Tip in a strainer and drain off the juice. Put butter the size of an egg in a saucepan, add two table- spoons of flour, mix well, and then add the oyster- juice and a cup of cream ; also salt and cayenne to taste. Beat the yolks of two eggs and add a full teaspoon of lemon- juice. Stir this into the cream, set again on the fire, add the oysters, heat, but do not boil, and serve hot. FRIED OYSTERS Select large fine oysters. Pour into a colander and drain oflf the liquor. Take them out and lay each one separately on a towel. Lay another towel over, and press gently to dry the OYSTERS AND CLAMS 43 oysters. Roll a quantity of soda crackers very fine and season carefully with salt and red pepper. Beat two or three eggs as needed, allowing to each egg one tablespoon of cold water

Cook this with the app: pantry check, scaling, and the assistant.