Dinner

Mock fried oysters

A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.

DinnerPescatarianStovetopPublic domainHistoric recipeSource transcription

Est. prep10 min

Est. cook10 min

Est. serves4

Total20 min

Archive reference—not quantity-scaled yet.

Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.

Source transcription“Mock fried oysters” in Marion Harland’s Complete Cook Book

Marion Harland, 1903 · Page 483

Transcribed from the public-domain Project Gutenberg edition. WorkLife has not modernized or independently kitchen-tested this archival recipe.

WorkLife adaptation: Historical transcription: source paragraphs were preserved as the method; measured ingredient cues were extracted from the same text for discovery. Timing and yield are labeled editorial estimates.

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Image: WorkLife Meal Plan provenance-card renderer. This is a distinct archival reference image using the recipe title, cited page, and editorial estimates; it is not a photograph of a kitchen-tested result. Original branded raster card created for Cultured Spirits, LLC from public-domain source metadata.

From the cited source

Source ingredient cues

These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.

Wash, trim and cook a bunch of oyster-plant (or salsify) in boiling salted water until tender.
To one pint of the mashed salsify add one teaspoonful of flour, one tablespoonful of butter, one well-beaten egg, and salt and pepper to season highly.
dip each lightly in flour or very fine cracker crumbs, and brown on each side in hot butter.

Historical transcription

Source method

1
Wash, trim and cook a bunch of oyster-plant (or salsify) in boiling salted water until tender. Drain and scrape off the skin. Mash well, and if stringy rub through a colander.
2
To one pint of the mashed salsify add one teaspoonful of flour, one tablespoonful of butter, one well-beaten egg, and salt and pepper to season highly. Take up a small spoonful and shape it into an oval about the size of a large oyster; dip each lightly in flour or very fine cracker crumbs, and brown on each side in hot butter.

Nutrition pending

No invented nutrition numbers.

WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.