pescatariangluten-freenut-freeegg-freesoy-free
Fried Oysters
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 4
Presented as published in 1914. 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
94Calories
9 gProtein
8 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories94 kcal
Protein9.3 g
Carbohydrates8.3 g
Fiber1.6 g
Sugars1.2 g
Total Fat2.9 g
Saturated Fat0.9 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol60 mg
Sodium2555 mg
Potassium323 mg
Calcium122 mg
Iron7.5 mg
Magnesium38 mg
Phosphorus159 mg
Zinc59 mg
Copper4.4 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A22 mcg
Vitamin E1.3 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B1213 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate12 mcg
Choline99 mg
Caffeine0 mg
Water138 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 31. The excerpt below is the record exactly as published.
FRIED OYSTERS. Wash the oysters and drain between towels. Roll in crumbs, then in egg mixed with a tablespoon of milk, seasoned with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.