Fried Oysters (In Cracker Meal)
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 2 ingredients
- one cup cold water
- a quart of oysters
Method
- Wash the desired number of New York Counts, using one cup cold water to a quart of oysters.
- Drain and dry them between crash towels.
- Sprinkle with salt and pepper, dredge with flour and dip them, one at a time, in egg, diluted with two tablespoons cold water to each egg.
- Then dip in fine cracker meal.
- It is very important that each oyster is well covered with crumbs.
- Fry in deep hot Cottolene to a golden brown.
- Drain on brown paper, garnish with stuffed olives and sprays of parsley.
Plating
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