Fried Oysters
From Principles of cooking, 1914
Presented as published in 1914. 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 Principles of cooking (1914) by Emma Conley, page 68. The excerpt below is the record exactly as published.
Fried Oysters. — Purchase large select oysters for fry- ing. Wash and drain the oysters, and dry on a soft cloth. Season with salt and pepper and then dip the oysters in bread crumbs, slightly beaten egg, and crumbs, and sauté in butter until brown
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