Oysters, Country-Fried
From Seafood cookery from Carteret County kitchens, 1900
Do not crowd in pan and do not overcook.
Presented as published in 1900. 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
469Calories
45 gProtein
20 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein45 g
Carbohydrates20 g
Fiber0 g
Sugars9.3 g
Total Fat22 g
Saturated Fat7.7 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat4.7 g
Omega-30.1 g
Cholesterol585 mg
Sodium610 mg
Potassium1094 mg
Calcium498 mg
Iron25 mg
Magnesium116 mg
Phosphorus802 mg
Zinc197 mg
Copper14 mg
Manganese1.5 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A263 mcg
Vitamin E5.3 mg
Vitamin K5.3 mcg
Vitamin B60.4 mg
Vitamin B1245 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)4.8 mg
Folate82 mcg
Choline638 mg
Caffeine0 mg
Water625 g
As published
This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 19. The excerpt below is the record exactly as published.
OYSTERS, COUNTRY-FRIED ] pint raw oysters - drained and 2 eggs and 4 cup milk, beaten cleaned together flour
Cook this with the app: pantry check, scaling, and the assistant.