Oyster Fritters

Ingredients

• one dozen oysters
• two cups flour
• yolk of one egg
• tablespoon salad oil
• saltspoon salt
• dust of cayenne
• sufficient oyster liquor

Method

1. 1

   Drain and dry oysters.

2. 2

   Make batter with flour, egg yolk, oil, salt, cayenne, and oyster liquor.

3. 3

   Dip oysters in batter and fry.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 221. The excerpt below is the record exactly as published.

tablespoons salad oil, pinch each spice and salt, and enough cold water to make a batter about like sponge cake. When mixed smoothly add whites of eggs beaten to stiff froth. Dip little clusters of grapes in the batter and fry in smoking hot fat. Take up, drain, dust with pow- dered sugar, and serve either hot or cold as a dessert. hominy Fritters. — Mix well one pint boiled hominy, one gill cream, two tablespoons com starch, two eggs, half teaspoon baking powder, saltspoon salt. If too stiff add a little more cream or milk. Pry, drain and dust as above, and serve with any sauce liked. Italian Fritters. — With a wooden spatula stir rapidly into one pound sifted flour one and a half pints boiling water. Add three or four eggs, one at a time, and beat well in, thus forming a very delicate batter paste. Press this through a syringe or confec- tioners' bag into hot lard, and as soon as a bright yellow color thejr are done. Drain in colander, pile on a dish and powder plenti- fully with fine sugar. This is a favorite dish in Italy, called there **cinci." May be served with a sauce if liked. Lemon Fritters. — Three eggs, one pint flour, three-fourths tea- cup powdered sugar ; beat the yolks well, add flour and enough milk — about a gill — ^to make a stiff batter ; beat the whites stiff with the sugar, the juice of a lemon and some of the yellow peel grated off, or teaspoon extract of lemon, and beat into the batter just before flying. Lobster Fritters. — Put one lobster in two quarts boiling water with a half cup salt, and boil twenty-five minutes; when cold FRITTERS AND CROQUETTES. 263 <i— *"i» III M — ^^^— remove the meat and fat and cut into small slices ; put into a sauce- pan a tablespoon each butter and flour, a cup cream, little celery, salt, thyme, white pepper, and a.saltspoon parsley; let boil two minutes and add yolks four eggs and the lobster ; mix and set back to simmer five minutes ; pour it out on a well greased dish and set away to get firm by cooling ; cut into slices, dip into fritter batter, (see preface) arid fry as directed. . Serve on the fritters a few sprigs of parsley, quite dry, fried in lard fifteen seconds. Mince Meat Fritters. — Mix half pound (about one pint) mince meat, four tablespoons bread-crumbs or one tablespoon flour, two e^gs and juice of half a lemon ; beat weU together and fry as directed. Nutmeg Fritters. — One cup sugar, butter size of hickory nut, one and a half cups sour milk, one teaspooti soda and a little nut- meg. Stir in flour till thick as fruit cake ; drop a teaspoon at a time in hot fat. Very nice for breakfast with co^ee. Orange Fritters. — Make a nice light batter with one pint flour, tablespoon butter, half saltspoon salt, two eggs and sufficient milk to mate it proper consistency ; peel oranges, remove as much of the white skin as possible, and divide each orange into eight pieces without breaking the thin skin, unless necessary to remove pips ; dip each piece of orange in the batter, drop in hot fat, and fry a del- icate brown. Serve sprinkled with powdered su^ar. Or, cut oranges in slices across, take out all seeds, dip slices m batter, fry and serve as above. Oyster Fritters. — Drain one dozen oysters and dry thoroughly in a towel ; make a batter of two cups flour, yolk of one egg, table- spoon salad oil, saltspoon salt, dust of cayenne, well-beaten white, cnopped oysters, and sufficient oyster liquor

Cook this with the app: pantry check, scaling, and the assistant.