pescatariandairy-freenut-freesoy-free
Fried Oysters
From Miss Parloa's kitchen companion, 1887
Serves 6
Dressed celery or cabbage salad pairs well.
Presented as published in 1887. 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
477Calories
34 gProtein
54 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories477 kcal
Protein34 g
Carbohydrates54 g
Fiber2.7 g
Sugars6.3 g
Total Fat12 g
Saturated Fat3.4 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol253 mg
Sodium815 mg
Potassium776 mg
Calcium360 mg
Iron22 mg
Magnesium101 mg
Phosphorus536 mg
Zinc158 mg
Copper12 mg
Manganese1.7 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E3.7 mg
Vitamin K8 mcg
Vitamin B60.2 mg
Vitamin B1235 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.7 mg
Folate104 mcg
Choline342 mg
Caffeine0 mg
Water379 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 107. The excerpt below is the record exactly as published.
Fried Oysters. For six persons provide four dozen large oysters. Drain them in a colander, and season well with salt and pepper. Have ready a pint and a half of fine dry bread crumbs seasoned slightly with salt and pepper. Beat three eggs
Cook this with the app: pantry check, scaling, and the assistant.