Fried Oysters
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Oysters may be dipped in beaten egg before rolling in cracker.
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
164Calories
3 gProtein
3 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories164 kcal
Protein3.1 g
Carbohydrates3.2 g
Fiber0.1 g
Sugars0.6 g
Total Fat15 g
Saturated Fat5.7 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol33 mg
Sodium64 mg
Potassium82 mg
Calcium33 mg
Iron2.4 mg
Magnesium9.5 mg
Phosphorus56 mg
Zinc20 mg
Copper1.4 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A6.5 mcg
Vitamin E0.6 mg
Vitamin K2.6 mcg
Vitamin B60 mg
Vitamin B124.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate6.3 mcg
Choline40 mg
Caffeine0 mg
Water45 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 23. The excerpt below is the record exactly as published.
FRIED OYSTERS. Take large oysters from their own liquor on to a thickly folded napkin to dry them off; then make a tablespoonful of lard or beef fat hot, in a thick bottomed frying-pan, add to it half a suit spoonful of salt; dip each oyster in wheat floor, or cracker rolled fine
Cook this with the app: pantry check, scaling, and the assistant.