Fried Oysters
From Household hints, 1881
Larger oysters are preferred.
Presented as published in 1881. 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
605Calories
22 gProtein
108 gCarbs
10 gFat
Full nutrition (30 nutrients)
Calories605 kcal
Protein22 g
Carbohydrates108 g
Sugars12 g
Total Fat9.7 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium95 mg
Potassium536 mg
Calcium324 mg
Iron7 mg
Magnesium62 mg
Phosphorus382 mg
Zinc1.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.7 mg
Folate201 mcg
Choline43 mg
Water227 g
As published
This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 13. The excerpt below is the record exactly as published.
Fried Oysters. — The larger the oyster the better. Make a batter of jBour and milk, or flour and water, dip the oys- ter in it and then fry in lard, browning both sides ; or dip the oyster into a well-beaten egg, and then roll it in cracker crumbs ; pepper and salt them ; a judicious sprinkling of cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.