gluten-freenut-freesoy-free
Fried Oysters
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
532Calories
34 gProtein
16 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories532 kcal
Protein34 g
Carbohydrates16 g
Fiber0 g
Sugars3.7 g
Total Fat35 g
Saturated Fat13 g
Monounsaturated Fat13 g
Polyunsaturated Fat6 g
Cholesterol264 mg
Sodium510 mg
Potassium936 mg
Calcium354 mg
Iron28 mg
Magnesium108 mg
Phosphorus582 mg
Zinc236 mg
Copper17 mg
Manganese1.8 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E5.3 mg
Vitamin K6 mcg
Vitamin B60.2 mg
Vitamin B1253 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.6 mg
Folate42 mcg
Choline402 mg
Caffeine0 mg
Water534 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 116. The excerpt below is the record exactly as published.
Fried Oysters Wash the oysters, drain, sprinkle with pepper and salt, and let stand for a while. Roll first in crumbs, then dip in egg batter mixed with one tablespoon of milk; roll in crumbs again and fry in smoking hot lard
Cook this with the app: pantry check, scaling, and the assistant.