Fried Oysters
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 35. The excerpt below is the record exactly as published.
Fried Oysters. Take the largest oysters, pour on a half cup of hot water and stir to take off the liquor; drain well; lay on dry cloth, then pepper and salt them and dip in beaten egg, then in fine rolled cracker and fry on grid lie or spider
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