Fried Oysters
From Snowdrift secrets, 1913
Serve immediately for best results.
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
Nutrition per serving
645Calories
72 gProtein
34 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories645 kcal
Protein72 g
Carbohydrates34 g
Fiber0 g
Sugars7.8 g
Total Fat22 g
Saturated Fat6 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat6.7 g
Cholesterol506 mg
Sodium1076 mg
Potassium1974 mg
Calcium747 mg
Iron58 mg
Magnesium228 mg
Phosphorus1228 mg
Zinc497 mg
Copper36 mg
Manganese3.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A165 mcg
Vitamin E11 mg
Vitamin K13 mcg
Vitamin B60.4 mg
Vitamin B12111 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)12 mg
Folate89 mcg
Choline823 mg
Caffeine0 mg
Water1141 g
As published
This recipe was extracted from Snowdrift secrets (1913) by Sarah Tyson Heston Rorer, page 4. The excerpt below is the record exactly as published.
FRIED OYSTERS Drain large fat oysters. Lay them out on a baking board and dry them with a piece of soft cheese cloth; dust with salt and cayenne. Beat an egg until well mixed, add a tablespoon- ful of the oyster liquor and a tablespoonful of water. Put on the board a goodly quantity of sifted bread crumbs. With the thumb and finger pick up the oyster by the hard muscular part, dip it in the crumbs, then into the egg and back in the crumbs. So continue, until all are dipped, being careful to have them thoroughly covered. Keep the crumbs dry and the egg as free from crumbs as possible. Put two or three pounds of Snowdrift
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.