Fried Oysters
From The white ribbon cook book, 1894
Serves 1
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 19. The excerpt below is the record exactly as published.
the bread crumbs. Repeat this three or four times, first in the egg mixture, then in the bread crumbs. Place each oyster on the table by itself. Do not pile one on top of the other or they will become heavy. Now fry in a pan of hot butter and serve on a hot dish. Oysters (Roast) — Take a dozen large oysters
Cook this with the app: pantry check, scaling, and the assistant.