Oysters a la Baltimore

Ingredients

• two dozen large oysters
• sprinkle lightly with red pepper
• roll in cracker dust
• dip in cold, thick mayonnaise dressing
• in egg mixed with an equal amount of thick cream
• roll in sifted bread crumbs

Method

1. 1

   Prepare oysters and season.

2. 2

   Fry in hot fat until chestnut brown.

3. 3

   Serve immediately.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 28. The excerpt below is the record exactly as published.

Oysters a la Baltimore. Scald and drain two dozen large oysters, sprinkle lightly with red pepper, roll in cracker dust, dip in cold, thick mayonnaise dress- ing, then in egg mixed with an equal amount of thick creain, drain and roll in sifted bread crumbs. Fry in hot fat a chestnut brown. Serve at once. Oysters Sauted. To one pint of prepared oysters add 1 pint stale bread crumbs, 48 KENTUCKY RECEIPT BOOK. season with pepper and salt, add two lightly beaten eggs. Leave for 1 hour, then put by spoonful in frying pan and brown quickly on both sides in hot butter. Serve at once. Oysters on Toast. Put 1 tablespoon butter in skillet, have shell br bulk oysters well drained, then put them in skillet, cook until they curl. Remove carefully and place oysters on hot toast. Blend 1 tablespoon flour and 1 tablespoon butter, add to sauce' in skillet and cook a few minutes, then pour over toast and serve at once. Fried Oysters a la Virginia. Scald and drain 2 dozen large oysters, dust with cayenne pep- per, roll in cracker dust, dip in egg mixed with an equal amount of thick cream

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