Oysters in Batter

Name: Oysters in Batter
Ingredients: some oysters; two tablespoonfuls of flour; a little milk and cream; the yolk of an egg; a little salt; the whites of two eggs

From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888

For a lighter batter, use a French batter with beer or oil.

Presented as published in 1888. 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

297Calories

23 gProtein

15 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories297 kcal

Protein23 g

Carbohydrates15 g

Fiber0 g

Sugars0.9 g

Total Fat15 g

Saturated Fat4.9 g

Monounsaturated Fat5.6 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol578 mg

Sodium256 mg

Potassium306 mg

Calcium116 mg

Iron5.8 mg

Magnesium31 mg

Phosphorus362 mg

Zinc22 mg

Copper1.6 mg

Manganese0.3 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A247 mcg

Vitamin E2 mg

Vitamin K1 mcg

Vitamin B60.3 mg

Vitamin B125.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)1.6 mg

Folate99 mcg

Choline474 mg

Caffeine0 mg

Water160 g

As published

This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 5. The excerpt below is the record exactly as published.

Oysters in Batter. Huitres a la Fran9aise. Take some oysters, beard them, strain the liquor, and put them to stand in it for ten minutes. B 2 4 OYSTERS A LA MODE. Mix smoothly some butter, two tablespoonfuls of flour ; add to it, stirring till quite smooth, a little milk and cream mixed together ; beat up the yolk of an Qgg, and stir in with it a little salt, beat the white to a froth, and add just before using ; it must be as thick as very good cream. Take about a dessertspoonful of the batter, put an oyster into the centre, and drop it into a frying-pan in which you have some boiling lard ; as they are done, put them on paper before the fire to drain. If preferred, a French batter maybe made with three tablespoonfuls of flour, a little salt, a few drops of oil or beer, and mix with tepid water very lightly, or it will not drop from the spoon as it should ; whisk the whites of two eggs

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