Fried Oysters

Ingredients

• 25 large oysters
• 4 teaspoons bread crumbs
• 2 tablespoons Purity Flour
• 1 saltspoon salt
• 4 tablespoons milk
• 1 saltspoon pepper
• 4 tablespoons cracker dust
• 1 saltspoon grated nutmeg
• 2 eggs

Method

1. 1

   Drain oysters, dip in batter made of flour, milk, pepper, and salt, then roll in cracker dust.

2. 2

   Dip in beaten eggs, roll in bread crumbs and nutmeg, and fry in hot fat for about 3 minutes.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 50. The excerpt below is the record exactly as published.

FRIED OYSTERS 25 laro-e oysters. 4 licnpcd teaspoons bread crumbs. 2 tablespoons Purity Flour. 1 saltspoon salt. 4 tablespoons milk. 1 saltspoon pepper. 4 tablespoons cracker dust. 1 saltspoon grated nutmeg. 2 eggs. Drain the ovsters thoroughly and dip them one by one into a batter made of the Purity Flour, milk, pepper and salt, 'then roll them 'in the cracker dust and put separately on a platter to dry for ^ an hour. Have ready the hot, clarified fat, and dip the oysters one by one into the well-beaten eggs then roll them in the bread crumbs and nutmeg, ^vhich should be mixed together, and drop them lightly into the hot fat, letting thcni remain about 3 'minutes. Put them for a moment on brown paper to dram, and serve very hot. SCALLOPED OYSTERS Sprinkle a buttered dish with bread crumbs, then put in a layer of oysters, some- bits of butter, pepper and salt celery salt, ground mace, and so on until the dish is filled, leaving the buttered crumbs on the top. It is better to us°e a shallow dish and have only 2 layers of oysters. Pour over a little milk. Bake until a light brown. Page Ninety-one PURITY FLOUR More Bread and Better Bread v>N OYSTER FRITTERS Take 1 pint of milk, 2 well-beaten eggs and Purity Flour to make a smooth but rather thin batter, beason with pepper and salt, stir m 50 large oysters

Cook this with the app: pantry check, scaling, and the assistant.