Fried Oysters
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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
199Calories
14 gProtein
13 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories199 kcal
Protein14 g
Carbohydrates13 g
Fiber0 g
Sugars6.4 g
Total Fat9.6 g
Saturated Fat4.1 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol221 mg
Sodium160 mg
Potassium340 mg
Calcium209 mg
Iron3.6 mg
Magnesium32 mg
Phosphorus279 mg
Zinc21 mg
Copper1.5 mg
Manganese0.2 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A125 mcg
Vitamin E1 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B125.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.2 mg
Folate40 mcg
Choline201 mg
Caffeine0 mg
Water191 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 49. The excerpt below is the record exactly as published.
Fried Oysters. Select large oysters and drain them; mix one tablespoonful of flour smoothly with one-haff teacupful of milk, grate some stale breadcrumbs on a sheet of paper and season with salt and pepper; roll the oysters first in the paste and then in the breadcrumbs, covering well but touching them as little as possible. Lay them on a plate and leave them for several minutes. Beat one or two eggs thoroughly, roll the oysters in it one at a time, then roll them again in the seasoned breadcrumbs. Put a large lump of lard
Cook this with the app: pantry check, scaling, and the assistant.