pescatariannut-freesoy-free
Fried Oysters a la Virginia
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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
436Calories
32 gProtein
50 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories436 kcal
Protein32 g
Carbohydrates50 g
Fiber5.5 g
Sugars5.6 g
Total Fat12 g
Saturated Fat3.1 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol222 mg
Sodium755 mg
Potassium1089 mg
Calcium346 mg
Iron24 mg
Magnesium117 mg
Phosphorus532 mg
Zinc158 mg
Copper12 mg
Manganese2.4 mg
Vitamin D0.3 mcg
Vitamin C9 mg
Vitamin A252 mcg
Vitamin E6.1 mg
Vitamin K13 mcg
Vitamin B60.5 mg
Vitamin B1235 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.4 mg
Folate88 mcg
Choline319 mg
Caffeine0 mg
Water411 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 28. The excerpt below is the record exactly as published.
Fried Oysters a la Virginia. Scald and drain 2 dozen large oysters, dust with cayenne pep- per, roll in cracker dust, dip in egg mixed with an equal amount of thick cream, drain and roll in fresh bread crumbs. Fry ^ dozen at a time in smoking hot fat. As soon as done lift out the basket and drop in a few slices of raw Irish potatoes
Cook this with the app: pantry check, scaling, and the assistant.