Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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 tablespoonful of cold water
- three eggs
- two eggs
- one oyster at a time first in the egg
- pepper
- salt
Directions
Fried Oysters — No. 1. — Select large oysters, drain and spread on a cloth to absorb all moisture. Beat well two or three eggs, and season them with pepper and salt. Eoll some crackers, and dip the oysters in the egg and then in the crumbs, then again in the egg and cracker crumbs. Drop into boiling lard, sufficient to cover them, and cook till of a light brown.
Fried Oysters — No. 2. — Drain large oysters and lay on a nap- kin. Beat well two eggs, and season with pepper and salt. Dip one oyster at a time first in the egg and then in cornmeal. Drop in boiling lard and fry a light brown.
Fried Oysters — No. 3.— A certain Boston hotel is famous for its fried oysters. Instead of rolling the shellfish in egg and crumbs the chef washes them, dries them thoroughly and dips them in a thin, highly seasoned oil mayonnaise, then in crumbs. This process gives oysters a flavor which is indescribably pi- quant.
Fried Oysters. — Drain through a sieve ; beat up two or three
eggs ; sprinkle salt and pepper over oysters ; then dip each oys- ter into the egg and then bread crumbs. Have a hot skillet or pot ; put equal parts of butter and lard, or all lard, into the pan, take out when brown on a wire spoon or egg beater. They are equally as good dipped in meal and fried, but will not look as large.
Fried Oysters. — Select fine, large oysters for this; lay them on a clean cloth to drain, then dip each first in salted and pep- pered cracker-dust, next in the yolk of an egg beaten up with one tablespoonful of cold water, and then again in the crumbs. Let them stand on ice or in a cold place for thirty minutes, arranging them on a platter so that they shall not crowd one