Fried Oysters
From Household science and arts, 1913
Presented as published in 1913. 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 Household science and arts (1913) by Josephine Morris, page 43. The excerpt below is the record exactly as published.
FRIED OYSTERS Clean large oysters, dry them thoroughly, and season them with salt and pepper. Prepare them according to directions for crumbing and egging food for fr3dng (p. 115), and fry them in very hot deep fat. CREAMED OYSTERS Make medium white sauce (No. 25). Wash 2 c. oysters, add them to the sauce. Digitized by Google 110 SECOND YEAR 4 tbs. butter
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