Fried Oysters
From The Raleigh cook book, 1907
Presented as published in 1907. 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
171Calories
12 gProtein
20 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories171 kcal
Protein12 g
Carbohydrates20 g
Fiber6.4 g
Sugars0.7 g
Total Fat6.5 g
Saturated Fat2.2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol206 mg
Sodium2452 mg
Potassium483 mg
Calcium170 mg
Iron5.8 mg
Magnesium59 mg
Phosphorus190 mg
Zinc21 mg
Copper1.8 mg
Manganese3.4 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A93 mcg
Vitamin E1.2 mg
Vitamin K42 mcg
Vitamin B60.2 mg
Vitamin B124.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate35 mcg
Choline183 mg
Caffeine0 mg
Water86 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 3. The excerpt below is the record exactly as published.
Fried Oysters.—Drain the oysters well. Have ready 1 egg, well beaten, to which has been added 1 teaspoon of salt and a dash of pepper. Take a fork and dip the oysters first in rolled cracker crumbs, then in the egg, and again in the crumbs. Have in the frying-pan the lard deep enough to cover the oysters well
Cook this with the app: pantry check, scaling, and the assistant.