Fried Oysters (No. 2)
From The Blue grass cook book, 1904
Serves 4
The lard can be reused several times.
Presented as published in 1904. 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 Blue grass cook book (1904) by Minnie C. Fox, page 21. The excerpt below is the record exactly as published.
FRIED OYSTERS (No. 2) Choose large oysters and drain thoroughly in a colander. Dry in a towel. Dip each oyster first in sifted cracker-crumbs; then in egg (1 ^^^ beaten with a large spoonful of cold water, ^ a teaspoon of salt, a saltspoon of pepper
Cook this with the app: pantry check, scaling, and the assistant.