Fried Oysters

Name: Fried Oysters
Ingredients: Take large oysters from liquor; Put lard in a thick bottomed frying pan.; Season oysters with pepper and salt.; dip each one in well-beaten egg; then in cracker crumbs rolled fine; Place them in hot grease

From The Williamston cook book, 1950

Presented as published in 1950. 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 Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 47. The excerpt below is the record exactly as published.

FRIED OYSTERS Take large oysters from liquor and place in a cloth to dry. Put lard in a thick bottomed frying pan. Season oysters with pepper and salt, dip each one in well-beaten egg, then in cracker crumbs rolled fine, until it will take up no more. Place them in hot grease

Cook this with the app: pantry check, scaling, and the assistant.