Oysters Sauteed in Butter
From Cooking for profit, 1886
Serves 1
Careful frying is needed as butter burns easily.
Presented as published in 1886. 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
- one-fourth flour
- three-fourths cracker meal
- 1 ounce of butter
- one dozen oysters
Method
Dip oysters in the meal, pressing down without rubbing.
Melt butter in a frying pan, lay oysters in close, fry until browned, then turn and brown the other side.
Serve on a hot plate.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 10. The excerpt below is the record exactly as published.
Oysters Sauteed in Butter. Mix one-fourth flour with three-fourths cracker meal (or sifted crumbs of dried bread) dry. Dip the oysters out of their own liquor into the meal, press down without rubbing and give them a good coating. Put 1 ounce of butter into a frying- pan and melt it. Lay one dozen oysters
Cook this with the app: pantry check, scaling, and the assistant.