pescatariandairy-freenut-freesoy-free
Oyster Frites
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
438Calories
33 gProtein
45 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories438 kcal
Protein33 g
Carbohydrates45 g
Fiber6.7 g
Sugars5.2 g
Total Fat14 g
Saturated Fat4.2 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol399 mg
Sodium1166 mg
Potassium710 mg
Calcium327 mg
Iron19 mg
Magnesium93 mg
Phosphorus523 mg
Zinc120 mg
Copper8.9 mg
Manganese1.8 mg
Vitamin D1.5 mcg
Vitamin C30 mg
Vitamin A160 mcg
Vitamin E3.4 mg
Vitamin K5.2 mcg
Vitamin B60.3 mg
Vitamin B1227 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.9 mg
Folate95 mcg
Choline422 mg
Caffeine0 mg
Water372 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 115. The excerpt below is the record exactly as published.
Oyster Frites Oysters for frying should be large and fat. Strip as many as you wish to fry by passing them between the thumb and forefinger, lay them on a clean napkin to dry. Into a soup plate or some small dish grate the rind of a large lemon, add half a teaspoon of salt and saltspoon of white pepper; break into the dish three whole eggs for each dozen of oysters and beat all together with a fork. Have at hand a large dish partly filled with bread crumbs
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