Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
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 cupful add the same of milk
- one spoonful to see that the lard is hot enough
- three eggs
- salt
Directions
Drain off the liquor, and to one cupful add the same of milk, three eggs, a little salt and flour enough for a thin batter. Chop the oysters and stir them in the batter. Put in the frying-pan a few spoonsful of lard, or lard and butter mixed. When very hot drop the oyster-batter in by the tablespoonful. Try one spoonful to see that the lard is hot enough and the fritter the right size and consistency. When done to a light brown take them out quickly and send to table hot. Some fry the oyster whole enveloped in batter, having one in each fritter. In this case make the batter thicker than you do in using the chopped oysters.