Fried Oysters
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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 Kirmess cook book (1907), page 37. The excerpt below is the record exactly as published.
Select large oysters, clean^ and parboil slightly to draw out some of the water. Drain and dry on a towel. Roll in fine bread or cracker crumbs, dip in mayonnaise dressing, then in crumbs again. Let them stand five minute, and if they seem moist, dip again in crumbs, and cook in deep hot fat for one minute
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