To Fry Oysters with Batter

Name: To Fry Oysters with Batter
Ingredients: fine large oysters; two eggs; a cup of cream; cracker crumbs; butter and lard

From The housekeeper's companion, 1883

Optionally add flour to the egg mixture.

Presented as published in 1883. 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

946Calories

17 gProtein

10 gCarbs

93 gFat

Full nutrition (34 nutrients)

Calories946 kcal

Protein17 g

Carbohydrates9.6 g

Fiber0 g

Sugars0.4 g

Total Fat93 g

Saturated Fat51 g

Monounsaturated Fat21 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol613 mg

Sodium190 mg

Potassium365 mg

Calcium199 mg

Iron1.8 mg

Magnesium26 mg

Phosphorus332 mg

Zinc1.8 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K5.9 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.2 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water212 g

As published

This recipe was extracted from The housekeeper's companion (1883), page 85. The excerpt below is the record exactly as published.

To Fry Oysters with Batter. — Take fine large oysters, beat as many eggs with cream (say two eggs to a cup of cream) as will moisten all the oysters required; dip the oyster thor- oughly into this r -xture and then cover well with cracker crumbs which have been seasoned with salt, pepper and a lit- tle mace, if desired. Put into your frying pan or spider equal quantities of butter and lard

Cook this with the app: pantry check, scaling, and the assistant.