Fried Oysters
From The Fredericksburg home kitchen cook book, 1921
Do not prick oyster with a fork.
Presented as published in 1921. 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 Fredericksburg home kitchen cook book (1921), page 5. The excerpt below is the record exactly as published.
Fried Oysters. Select fresh good sized oysters. Pick them up by the muscular portion of the oyster and place them on a dry board. Dry them carefully with a soft cheese cloth. Sprinkle with salt. To each dozen oysters allow 1 egg. Beat the white and yolk together until thoroughly mixed ; add a tablespoon of warm water ; — 21 — beat again. Turn oysters in nicely rolled and dried bread crumbs, then quickly into the egg and back into the bread crumbs. Fry in oil or lard 360° (Fahr.
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