Photo: Mockup Graphics
Estimated Nutrition (whole recipe, rough)
6
Calories
0g
Protein
0g
Fat
2g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- 24 shell-fish
- salt
- pepper
Directions
1
MRS. C. W. NELSON.
2
Take the largest oysters and spread them upon a napkin; put another over to dry them; then season with salt and pepper; have ready some beaten ^^'g^ and crackers rolled fine; prepare in your pan some sweet lard and butter. Dip each oyster into the egg, then roll in the cracker and drop into the boiling fat; there must be enough to allow the oysters to float. Serve with hot cakes.
3
24 SHELL-FISH.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive