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Oyster Fritters

Name: Oyster Fritters
Yield: 4 servings
Ingredients: Drain them thoroughly, chop fine; season with salt and pepper; Make a batter of eggs; milk; flour; fry in hot butter

From The Cook County cook book, 1912

Serves 4

If frying whole, the batter should be thicker.

Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 165. The excerpt below is the record exactly as published.

OYSTER FRITTERS.— Drain them thoroughly, chop fine, season with salt and pepper. Make a batter of eggs, milk and flour; stir the chopped oysters in this and fry in hot butter

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