Fried Oysters
From Cookery and housekeeping, 1882
Serves 4
A chafing dish is best for serving.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 58. The excerpt below is the record exactly as published.
Fried Oysters. (American Recipe.) Use for frying the largest and best oysters you can find. Take them carefully from the liquor ; lay them in rows upon a clean cloth, and press another lightly upon them to absorb the moisture. Have ready several beaten eggs, and in another dish some rusks crushed fine. In the frying-pan heat enough butter to cover the oysters
Cook this with the app: pantry check, scaling, and the assistant.