Fried Oysters
From The bachelor and the chafing dish, 1895
Presented as published in 1895. 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
26Calories
3 gProtein
1 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories26 kcal
Protein2.9 g
Carbohydrates1.4 g
Fiber0 g
Sugars0.3 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol20 mg
Sodium43 mg
Potassium78 mg
Calcium30 mg
Iron2.3 mg
Magnesium9 mg
Phosphorus49 mg
Zinc20 mg
Copper1.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.5 mcg
Vitamin E0.4 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B124.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate3.5 mcg
Choline33 mg
Caffeine0 mg
Water45 g
As published
This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 33. The excerpt below is the record exactly as published.
large, plump oys- ters ; put into the stewpan with their own liquor only, and simmer for three minutes, then dip them into batter, and fry in a quantity of oil or butter
Cook this with the app: pantry check, scaling, and the assistant.