pescatariannut-freesoy-freefish-free
Oyster Fritters
From Twentieth century home cook book, 1905
Serves 4
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 128. The excerpt below is the record exactly as published.
Oyster Fritters. — Make a stiff batter of eggs beaten, bread-crumbs, flour and milk, or cream; season with i:)epper and salt. Fry in a pan with butter or lard by dropping in a spoonful of Ijatter, then an oyster or two according to size, and cover with more batter. Cook both sides brown by turning. IMPROVED FRYING-PAN— HANDLE ALWAYS OVAL. XVIII. Prepared Dishes Baked. Oysters. — This is a nice breakfast dish. Separate the oysters from the liquor, and put some of them in a baking platter, or pan. ]\Iake a seasoning of grated bread-crumbs, pepper
Cook this with the app: pantry check, scaling, and the assistant.