Fried Oysters
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
309Calories
17 gProtein
36 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories309 kcal
Protein17 g
Carbohydrates36 g
Fiber1.2 g
Sugars0.5 g
Total Fat10 g
Saturated Fat3.3 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol372 mg
Sodium2484 mg
Potassium193 mg
Calcium70 mg
Iron3.8 mg
Magnesium23 mg
Phosphorus243 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.2 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.5 mg
Folate106 mcg
Choline302 mg
Caffeine0 mg
Water139 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 108. The excerpt below is the record exactly as published.
Fried Oysters 1 doz. select oysters 3^ c. cracker crumbs 1 tsp. salt 2 eggs 3/8 tsp. pepper 4 tbsp. water
Cook this with the app: pantry check, scaling, and the assistant.