Fried Oysters
From Luncheon, 1888
The oil gives them a nice flavor.
Presented as published in 1888. 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
592Calories
59 gProtein
18 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories592 kcal
Protein59 g
Carbohydrates18 g
Fiber0 g
Sugars4.5 g
Total Fat29 g
Saturated Fat9.1 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat7 g
Omega-30.1 g
Cholesterol984 mg
Sodium3127 mg
Potassium1212 mg
Calcium467 mg
Iron31 mg
Magnesium132 mg
Phosphorus978 mg
Zinc238 mg
Copper17 mg
Manganese1.8 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A398 mcg
Vitamin E7.2 mg
Vitamin K6.6 mcg
Vitamin B60.5 mg
Vitamin B1254 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)5.7 mg
Folate136 mcg
Choline978 mg
Caffeine0 mg
Water686 g
As published
This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 6. The excerpt below is the record exactly as published.
Fried Oysters. — Beat up the yolks of four eggs with three tablespoonfuls of sweet oil, and season them with a teaspoon ful of salt and a s-altspoonful of cayenne pepper; beat up thor- oughly. Dry twelve fat oysters
Cook this with the app: pantry check, scaling, and the assistant.