nut-freeegg-freesoy-free
Fried Oysters
From Twentieth century home cook book, 1905
Serves 1
Do not let them stand, but serve hot.
Presented as published in 1905. 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
672Calories
37 gProtein
105 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories672 kcal
Protein37 g
Carbohydrates105 g
Fiber3 g
Sugars3.2 g
Total Fat9.7 g
Saturated Fat2.5 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat3.2 g
Cholesterol181 mg
Sodium404 mg
Potassium840 mg
Calcium294 mg
Iron26 mg
Magnesium109 mg
Phosphorus560 mg
Zinc179 mg
Copper13 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A59 mcg
Vitamin E4.4 mg
Vitamin K4.9 mcg
Vitamin B60.2 mg
Vitamin B1240 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate188 mcg
Choline317 mg
Caffeine0 mg
Water412 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 52. The excerpt below is the record exactly as published.
FRIED OYSTERS. Pick large select oysters ; remove all the pieces of shell ; drain in a col- ander. Roll the crackers fine ; season with white pepper and salt ; dip the oysters well in rolled cracker; lay them on platters. Have your griddle hot, and fry a golden color in boiling lard and butter mixed. FRIED OYSTERS. Drain the oysters, and cover well with very fine cracker crumbs ; season with salt and pepper. Let the oysters stand half an hour, dip, and roll again in the meal ; fry brown in plenty of lard and butter
Cook this with the app: pantry check, scaling, and the assistant.