Fried Oysters
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
Pieces of meat fried this way will also be found very nice.
Presented as published in 1887. 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
87Calories
7 gProtein
2 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories87 kcal
Protein6.5 g
Carbohydrates2.2 g
Fiber0 g
Sugars0.2 g
Total Fat5.5 g
Saturated Fat1.7 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol186 mg
Sodium77 mg
Potassium80 mg
Calcium32 mg
Iron1 mg
Magnesium6.8 mg
Phosphorus106 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate26 mcg
Choline147 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 13. The excerpt below is the record exactly as published.
FRIED OYSTERS. Select the largest oysters, dry them well on a towel; beat up one or two eggs, roll some crackers, not too fine) dip oysters in the eggs and crackers several times, fry brown quickly in cooking butter, season last with salt and pepper
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