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Oyster Fritters
From Virginia Cookery-book, 1884
Serves 8
Use enough lard for frying.
Presented as published in 1884. 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
861Calories
14 gProtein
59 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories861 kcal
Protein14 g
Carbohydrates59 g
Fiber0 g
Sugars4.5 g
Total Fat63 g
Saturated Fat25 g
Monounsaturated Fat27 g
Polyunsaturated Fat6.9 g
Omega-30 g
Cholesterol158 mg
Sodium72 mg
Potassium268 mg
Calcium140 mg
Iron4.4 mg
Magnesium33 mg
Phosphorus218 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A69 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.9 mg
Folate125 mcg
Choline118 mg
Caffeine0 mg
Water107 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 29. The excerpt below is the record exactly as published.
Oyster Fritters. A pint and a half of milk, a pound and a quarter of flour, four eggs The yolks of the eggs are to be beaten light first, tb^n the milk and flour added, then all stirred smoothly together. Afterward whisk up the whites of the eggs until very light and add them to the batter, 52 VIRGINIA COOKERY-BOOK. a little at a time. Take a spoonful of the batter, drop an oyster into it, and fry it in hot lard. Let them be a light brown on both sides. The oysters should not be put into the batter all at once, as they would thin it. Allow enough lard for the fritters to actually boil in it, for then they absorb hardly any, and what you use one time may be strained and used again. It is poor economy to do things so that they shall not please when done. One pound of lard
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Cook this with the app: pantry check, scaling, and the assistant.