nut-freesoy-free
Fried Oysters
From The complete cook book, 1900
Serves 1
Some prefer oysters dipped in batter before frying.
Presented as published in 1900. 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
401Calories
14 gProtein
79 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories401 kcal
Protein14 g
Carbohydrates79 g
Fiber0 g
Sugars1 g
Total Fat2.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol22 mg
Sodium50 mg
Potassium237 mg
Calcium67 mg
Iron7.9 mg
Magnesium38 mg
Phosphorus172 mg
Zinc20 mg
Copper1.6 mg
Manganese0.9 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A11 mcg
Vitamin E0.4 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B124.5 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.2 mg
Folate164 mcg
Choline35 mg
Caffeine0 mg
Water68 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 14. The excerpt below is the record exactly as published.
FRIED OYSTERS. Take large or medium-sized oysters from lieir own liquor, dry them, and dip each oyster in flour or rolled cracker until it will hold no more, and drop them one by one into hot lard or olive oil, and fry. The fire must be moderate or the oysters will scorch before cooking through. They are also very nice rolled in corn meal. When brown take up and season with salt and pepper. Serve hot. Some prefer their oysters dipped in a batter made of one egg and one tablespoonful of milk, then rolled in equal portions of corn meal and flour
Cook this with the app: pantry check, scaling, and the assistant.