Oyster Fritters
From Salads, sandwiches, and savouries, 1901
Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 31. The excerpt below is the record exactly as published.
Oyster Fritters. — Have ready some good frying batter lightly seasoned with coralline pepper, drop F 66 SALADS, SANDWICHES, &c. an oyster into a dessertspoon, fill this with the batter, slide the whole gently into hot fat, and fry till well and evenly coloured, repeating the process till all the oysters are used. Drain well, and serve dusted with coralline pepper, with brown bread and butter and cut lemon
Cook this with the app: pantry check, scaling, and the assistant.