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Fried Oysters

Name: Fried Oysters
Yield: 1 servings
Ingredients: Take large sized oysters; sprinkle with pepper; and salt; roll each one separately in bread crumbs; in beaten eggs; milk mixed; Put into smoking hot fat

From The household cook book, 1902

Serves 1

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

484Calories

19 gProtein

86 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories484 kcal

Protein19 g

Carbohydrates86 g

Fiber10 g

Sugars6.3 g

Total Fat8.7 g

Saturated Fat2.6 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol49 mg

Sodium10386 mg

Potassium625 mg

Calcium333 mg

Iron9.2 mg

Magnesium90 mg

Phosphorus265 mg

Zinc21 mg

Copper2 mg

Manganese4.2 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A53 mcg

Vitamin E0.9 mg

Vitamin K46 mcg

Vitamin B60.2 mg

Vitamin B124.8 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.6 mg

Niacin (B3)7.2 mg

Folate124 mcg

Choline91 mg

Caffeine0 mg

Water91 g

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 65. The excerpt below is the record exactly as published.

FRIED OYSTERS — Take large sized oysters, parboil slightly, drain, sprinkle with pepper and salt and cool 20 minutes. Then roll each one separately in bread crumbs, then in beaten eggs and 90 V SHELLFISH milk mixed, then again season, and again roll in bread crumbs. Put into smoking hot fat

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