pescatariandairy-freenut-freesoy-free
Oysters Fried
From Royal Victoria cook book, 1900
Serves 4
Parsley may be omitted if unavailable.
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
126Calories
14 gProtein
7 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories126 kcal
Protein14 g
Carbohydrates6.7 g
Fiber0 g
Sugars1.5 g
Total Fat4.2 g
Saturated Fat1.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Cholesterol99 mg
Sodium211 mg
Potassium387 mg
Calcium146 mg
Iron11 mg
Magnesium45 mg
Phosphorus241 mg
Zinc97 mg
Copper7.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E2.1 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate17 mcg
Choline161 mg
Caffeine0 mg
Water221 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 7. The excerpt below is the record exactly as published.
OYSTERS FRIED.—Take 1 quart of oysters, wash and drain, lay them on a coarse towel till the moisture is _absorbed. Have ready beaten egg and crackers rolled to crumbs. Dip the oysters in egg-batter and then into cracker crumbs. Fry in hot lard until nicely browned, lay on a hot platter and garnish with parsley and slices of lemon
Cook this with the app: pantry check, scaling, and the assistant.