Fried Oysters

Name: Fried Oysters
Ingredients: large oysters; a tablespoonful of lard or beef fat; a half saltspoonful of salt; wheat flour or cracker rolled fine

From The housekeeper's companion, 1883

Presented as published in 1883. 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

148Calories

3 gProtein

1 gCarbs

14 gFat

Full nutrition (33 nutrients)

Calories148 kcal

Protein2.9 g

Carbohydrates1.4 g

Fiber0 g

Sugars0.3 g

Total Fat14 g

Saturated Fat5.6 g

Monounsaturated Fat6.3 g

Polyunsaturated Fat1.8 g

Cholesterol33 mg

Sodium43 mg

Potassium78 mg

Calcium30 mg

Iron2.3 mg

Magnesium9 mg

Phosphorus49 mg

Zinc20 mg

Copper1.4 mg

Manganese0.1 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A6.5 mcg

Vitamin E0.5 mg

Vitamin K0.5 mcg

Vitamin B60 mg

Vitamin B124.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate3.5 mcg

Choline39 mg

Caffeine0 mg

Water45 g

As published

This recipe was extracted from The housekeeper's companion (1883), page 84. The excerpt below is the record exactly as published.

Fried Oysters. — Take large oysters from their own liquor into a thickly folded napkin to dry them off; then make a tablespoonful of lard or beef fat hot, in a thick-bottomed fry- ing pan, add to it a half saltspoonful of salt; dip each oyster in wheat flour, or cracker rolled fine

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