nut-freesoy-free
Fried Oysters
From The national course in home economics, 1917
Serves 4
Fine for special suppers.
Presented as published in 1917. 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
144Calories
16 gProtein
7 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories144 kcal
Protein16 g
Carbohydrates6.8 g
Fiber0 g
Sugars1.6 g
Total Fat5.4 g
Saturated Fat1.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol146 mg
Sodium229 mg
Potassium404 mg
Calcium153 mg
Iron12 mg
Magnesium46 mg
Phosphorus265 mg
Zinc98 mg
Copper7.1 mg
Manganese0.7 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E2.2 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.3 mg
Folate23 mcg
Choline198 mg
Caffeine0 mg
Water230 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 391. The excerpt below is the record exactly as published.
one quart of good-sized oysters, wash and drain. Now beat up an ^gg, add to it a little milk and salt. Dip each oyster separately into the ^gg and roll in cracker or bread crumbs, then roll up in a thin slice of bacon. Hold in shape by sticking a toothpick
Cook this with the app: pantry check, scaling, and the assistant.