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To Fry Oysters
From Virginia Cookery-book, 1884
Serves 4
Quality of oysters is crucial.
Presented as published in 1884. 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
63Calories
1 gProtein
0 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories63 kcal
Protein0.7 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.1 g
Total Fat6.5 g
Saturated Fat2.5 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.8 g
Cholesterol11 mg
Sodium11 mg
Potassium20 mg
Calcium7.4 mg
Iron0.6 mg
Magnesium2.3 mg
Phosphorus12 mg
Zinc4.9 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A1.6 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B121.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.9 mcg
Choline11 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 29. The excerpt below is the record exactly as published.
To Fry Oysters. Choose the very largest, finest oysters you can get, Black River or Lynn Haven Bay, if accessible ; spread them on a coarse linen cloth laid out upon a board to dry for some hours before proceeding to fry them. When ready pepper the oysters, roll them in com meal, and drop them for frying into a skillet half full of melted lard
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