Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lard | 1 tbsp (12.8g) | 115 |
| Egg | 1 large egg (50g) | 78 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- a bunch of parsley
- a pound of lard
- five small pickled cucumbers
- two tea-cupfuls of stale bread-crumbs
- four eggs
Directions
Take fifty fine large oysters, and mince them raw. Chop also four or five small pickled cucumbers, and a bunch of parsley. Grate about two tea-cupfuls of stale bread-crumbs, and beat up the yolks of four eggs. Mix the whole together in a thick batter, seasoning it with cayenne and powdered mace; and with a little salt if the oysters are fresh. Have ready a pound of lard, and melt in the frying-pan enough of it to fry the oysters well. If the lard is in too small a quantity they will be flat and tough. When the lard is boiling hot in the pan, put in about a table-spoonful at a time of the oyster-mixture, and fry it in the form of small fritters; turning them so as to brown on both sides. Serve them up hot, and eat them with small bread rolls.