Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-fourth teaspoon pepper
- one pint rolled cracker crumbs will be required
- one-half dozen oysters
- two eggs
Directions
Choose the extra selects, as they are large and plump. For one and one-half dozen oysters, two eggs, one-fourth teaspoon pepper, a tablespoon salt and one pint rolled cracker crumbs will be required. Use one-half the salt and pepper in the cracker crumbs and the other half to season the oysters. The eggs should be well beaten, and the oysters should be spread on a towel and drained well. Fry in equal quantities butter and lard, which should be deep enough to prevent the oyster from touching bottom; and very hot. Dip the seasoned oysters in the eggs, then in the cracker crumbs, then in the eggs and again in the cracker crumbs. Now drop into the hot fat and handle with a spoon, not probing with a fork. Serve at once, as they lose their flavor by standing. — Mrs. Charles Melrose.