Dinner
Oysters fried in batter
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
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.
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.
- Make a rather thick batter of one egg, a cupful of milk and about half a cupful of flour, sifted twice, with a scant half teaspoonful of baking-powder and half as much salt.
- Drain fine oysters, roll each in flour, let them stand half an hour, then dip in the batter and fry in boiling butter, cottolene or other fat.
Historical transcription
Source method
- 1
Make a rather thick batter of one egg, a cupful of milk and about half a cupful of flour, sifted twice, with a scant half teaspoonful of baking-powder and half as much salt. Drain fine oysters, roll each in flour, let them stand half an hour, then dip in the batter and fry in boiling butter, cottolene or other fat. Drain off every drop of grease in a hot colander and serve.
Nutrition pending
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