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Fried Oysters
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
Fried oysters are better if parboiled slightly before rolling in crumbs.
Presented as published in 1884. 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
655Calories
5 gProtein
37 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories655 kcal
Protein5.3 g
Carbohydrates37 g
Fiber2.5 g
Sugars17 g
Total Fat54 g
Saturated Fat21 g
Monounsaturated Fat24 g
Polyunsaturated Fat6.7 g
Omega-30 g
Cholesterol49 mg
Sodium1544 mg
Potassium205 mg
Calcium76 mg
Iron2.4 mg
Magnesium28 mg
Phosphorus71 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.3 mcg
Vitamin C4.5 mg
Vitamin A7.4 mcg
Vitamin E0.5 mg
Vitamin K52 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate39 mcg
Choline33 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 109. The excerpt below is the record exactly as published.
Fried Oysters. — Wash the 03'sters, drain, sprinkle with salt and pepper^ and let them stand twenty minutes. Roll first in seasoned crumbs., then dip in beaten egg mixed with one tablespoonful of milk ; roll in crumbs again, and frv one minute in smoking hot lard. Drain on paper, and garnish with chopped or sliced pickle^ or chowchow
Cook this with the app: pantry check, scaling, and the assistant.