Oyster Fritters

Ingredients

• one ounce of flour
• one yolk of egg
• one dessert-spoonful of olive oil
• a pinch of salt
• half a gill of milk
• one dozen large oysters

Method

1. 1

   Make a light batter with flour, yolk of egg, olive oil, salt, and milk.

2. 2

   Beat it well, let it stand for an hour, then carefully stir in the whisked white of an egg.

3. 3

   Beard the oysters, sprinkle with lemon juice, and season with salt and pepper.

4. 4

   Dip each oyster into the batter to cover them, then drop them into very hot butter in the chafing dish.

5. 5

   Fry to a rich brown, take up, drain, and serve hot.

Nutrition per serving

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 6. The excerpt below is the record exactly as published.

one ounce of flour, one yolk of egg, one dessert-spoonful of olive oil, a pinch of salt, and half a gill of milk. Beat it well, let it stand for an hour, then carefully stir in the whisked white of an egg. Beard one dozen large oysters

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