Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Oyster | 6 medium (84g) | 81 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 2 tablespoons milk
- 6 oysters at a time
- salt
- pepper
- nutmeg
Directions
For a large fish cut out the backbone, and cut the body in 4 or r> pieces; sprinkle with salt and pepper; roll in flour and fry in hot iard or drippings until brown. ^Irs. Hawke.
(PHILADELPHIA) FRIED OYSTERS.
Have 1 pt. large oysters Avell drained; roll very fine some crack- er crumbs mixed with a handful browned bread crumbs; season with salt and pepper and a little nutmeg; have ready a beaten egg to which has been added 2 tablespoons milk ; dip each oyster separ- ately in the crumbs ; then in the egg, and back in the crumbs : pat in shape and lay on platter until ready to fry in deep fat, which must be boiling hot and over a very hot fire ; put in carefully 5 or 6 oysters at a time ; turn quickly and lift out on hot platter the mo- ment they are a light brown. If these are properly fried the oys- ters will be tender and moist, in a crisp brown jacket, and not at all greasy. ]\Irs. Copeland.