Fried Oysters
From The Cook County cook book, 1912
Serves 4
Serve at once.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 165. The excerpt below is the record exactly as published.
FRIED OYSTERS.— Select , the largest oysters for frying. Take them carefully from the liquor, lay them on a cloth to drain; roll in cracker crumbs or cornmeal, and fry quickly in hot butter
Cook this with the app: pantry check, scaling, and the assistant.