Oyster Fritters from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Take three dozen large oysters, drain in a colander and remove any pieces of shell or grit that may adhere. Chop the Oysters fine. Take two eggs and beat until very light. Then add a cup of milk an...
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Ingredients
- 3 Dozen Oysters
- 2 Eggs
- A Cupful of Milk
- 2 Cupfuls of Flour
- A Teaspoonful of Salt
- ½ Teaspoonful of Good Baking Powder
- Boiling Lard
- Parsley or Asparagus Tips to Garnish
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