Fried Oysters
From My mother's cook book, 1902
Avoid touching oysters with heated hands to prevent toughness.
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
As published
This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 10. The excerpt below is the record exactly as published.
Fried Oysters.— Provide for this : Twenty-five large oysters, two tablespoonfuls of flour, four tablespoonfuls of milk, four tablespoonfuls of cracker- dust, two eggs, four heaped tablespoonfuls of bread crumbs, one saltspoonful of salt, one saltspoonful of pep- per, one saltspoonful of grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.