Fried Oysters

Name: Fried Oysters
Ingredients: Select nice, large oysters; Roll in beaten eggs; then in cracker crumbs, oyster meal or plain corn meal; after adding little pepper; Fry in equal parts lard and butter

From The Central cook book, 1924

Recipe attributed to Mrs. U. B. ALEXANDER.

Presented as published in 1924. 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 Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 4. The excerpt below is the record exactly as published.

Fried Oysters Select nice, large oysters and drain thoroughly. Roll in beaten eggs, then in cracker crumbs, oyster meal or plain corn meal, after adding little pepper. Fry in equal parts lard and butter

Cook this with the app: pantry check, scaling, and the assistant.