Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
dairy-freenut-free
Oyster Fritters
From Cooking for profit, 1886
Serves 4
These fritters maintain the shape and flavor of the oysters better than thick batter.
A modern interpretation · AI-generated from the original record
Ingredients
- one-fourth flour
- three-fourths cracker meal
- some oyster liquor
- a good pinch of salt
Method
Mix flour and cracker meal, dip oysters in their liquor, then into the meal, repeating twice for a total of four coats.
Fry in hot lard until crisp and brown in 5 minutes.
Serve garnished.
Nutrition per serving
111Calories
3 gProtein
24 gCarbs
0 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 10. The excerpt below is the record exactly as published.
Oyster Fritters. Mix one-fourth flour with three-fourths cracker meal dry, and have some oyster liquor or milk or both mixed in a pan. Put in a good pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.