Fried Oysters
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 7. The excerpt below is the record exactly as published.
small, fat ones of good flavor in place of those larger and more tasteless. Drain, wipe, and dip 22 each one in highly seasoned cracker- crumbs, then in beaten egg and again in the crumbs. Set away for an hour or more in a cold place. Fry a few at a time, in boiling lard
Cook this with the app: pantry check, scaling, and the assistant.