Fried Oysters
From Fifty dinners, 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
Nutrition per serving
756Calories
73 gProtein
57 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories756 kcal
Protein73 g
Carbohydrates57 g
Fiber1.2 g
Sugars8.3 g
Total Fat24 g
Saturated Fat6.5 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat6.9 g
Cholesterol506 mg
Sodium1210 mg
Potassium1930 mg
Calcium755 mg
Iron57 mg
Magnesium226 mg
Phosphorus1217 mg
Zinc472 mg
Copper34 mg
Manganese3.8 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A188 mcg
Vitamin E10 mg
Vitamin K12 mcg
Vitamin B60.4 mg
Vitamin B12105 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)14 mg
Folate137 mcg
Choline822 mg
Caffeine0 mg
Water1085 g
As published
This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 72. The excerpt below is the record exactly as published.
two dozen large oysters for this, and cook them as already explained (page 52). Let them get cold, then open each as you would a kid- f brush the cut surface with a beaten fried oysters, 0^1 it a fine mince of parsley and mushroom, close them, and thread them one after another on very thin wooden skewers with 164 APPLES WITH RUM. 165 a thin piece of cooked streaky bacon
Cook this with the app: pantry check, scaling, and the assistant.