pescatariandairy-freenut-freesoy-free
Fried Oysters
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Being already cooked, they only need to be thoroughly heated and the crumbs browned.
Presented as published in 1902. 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
526Calories
4 gProtein
20 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories526 kcal
Protein4.3 g
Carbohydrates20 g
Fiber1.2 g
Sugars1.9 g
Total Fat48 g
Saturated Fat6.9 g
Monounsaturated Fat11 g
Polyunsaturated Fat28 g
Cholesterol5 mg
Sodium500 mg
Potassium81 mg
Calcium61 mg
Iron2 mg
Magnesium14 mg
Phosphorus72 mg
Zinc5.4 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.6 mcg
Vitamin E7.2 mg
Vitamin K17 mcg
Vitamin B60 mg
Vitamin B121.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate30 mcg
Choline12 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 70. The excerpt below is the record exactly as published.
Select largo oysters, clean, and parboil slightly to draw out some of the water. Drain and dry on a towel. RoU in fino bread or cracker crumbs, dip in mayonnaise dressing, then in crumbs again. Let them stand five minutes
Cook this with the app: pantry check, scaling, and the assistant.