Fried Oysters
From The housewife's aid, 1950
Presented as published in 1950. 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
1095Calories
80 gProtein
122 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories1095 kcal
Protein80 g
Carbohydrates122 g
Fiber3.6 g
Sugars6.9 g
Total Fat29 g
Saturated Fat8.2 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat8 g
Omega-30 g
Cholesterol769 mg
Sodium3338 mg
Potassium1849 mg
Calcium680 mg
Iron53 mg
Magnesium222 mg
Phosphorus1283 mg
Zinc392 mg
Copper29 mg
Manganese4.4 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A290 mcg
Vitamin E10 mg
Vitamin K14 mcg
Vitamin B60.5 mg
Vitamin B1288 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.9 mg
Niacin (B3)16 mg
Folate273 mcg
Choline962 mg
Caffeine0 mg
Water998 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 5. The excerpt below is the record exactly as published.
FRIED OYSTERS One quart of oysters drained from the liquor. Pour cold water: over them. It makes them plump and firm. Take from the water carefully and place in a towel to absorb the water. Beat two eggs slightly, add two tablespoonfuls of water to egg and beat a little: more. Prepare the cracker crumbs, season with pepper and salt,. roll oysters in crumbs, then in the beaten egg, and again in the: crumbs, drop into a pan of boiling lard
Cook this with the app: pantry check, scaling, and the assistant.