Fried Oysters
From The Pennsylvania German cook book, 1902
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 The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 29. The excerpt below is the record exactly as published.
FRIED OYSTERS. Drain oysters; then dip into egg, then cracker crumbs, then egg and cracker crumbs. Pat them, then fry in hot but¬ ter and lar
Cook this with the app: pantry check, scaling, and the assistant.