To Fry Oysters
From Chambers's cookery for young housewives, 1894
Mussels may be dressed in the same manner, but several should be dipped together in the batter.
Presented as published in 1894. 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
1514Calories
100 gProtein
208 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories1514 kcal
Protein100 g
Carbohydrates208 g
Fiber0 g
Sugars7.6 g
Total Fat29 g
Saturated Fat7.3 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat7.3 g
Omega-30 g
Cholesterol666 mg
Sodium1098 mg
Potassium2249 mg
Calcium791 mg
Iron69 mg
Magnesium285 mg
Phosphorus1508 mg
Zinc474 mg
Copper35 mg
Manganese5.3 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E11 mg
Vitamin K12 mcg
Vitamin B60.6 mg
Vitamin B12105 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)2.3 mg
Niacin (B3)26 mg
Folate470 mcg
Choline927 mg
Caffeine0 mg
Water1247 g
As published
This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 43. The excerpt below is the record exactly as published.
TO FRY OYSTERS. 24 oysters. J lb. flour. 1 white of an egg. 1 table-spoonful salad-oil. Salt. 1 gill liquor and water. Cayenne pepper. Fat for frying
Cook this with the app: pantry check, scaling, and the assistant.