To Fry Oysters

This recipe appears in a manuscript associated with Grace Randolph (1674-1750), dating from 1697, a time when English households treasured both exotic ingredients and simple methods. Oysters were immensely popular in 17th-century England and widely accessible, considered food for both the elite and common folk. Dishes like this fried oyster recipe would often grace the table alongside other fish, particularly in coastal areas or for special occasions. The inclusion of spices like nutmeg nods to the expanding trade routes and growing preference for aromatic flavors, even in simple, everyday preparations.

Back in the late 17th century, the beating of eggs would have been done with a simple fork or a wooden whisk, in a large earthenware or pewter bowl. The breadcrumbs would be made by rubbing stale white bread through a coarse sieve. Oysters would be shucked freshly using a short, strong knife. The frying itself would be done in a heavy iron skillet or frying pan, set over an open hearth or a charcoal brazier. Butter would be clarified beforehand or used fresh, scooped straight from a dairy churn. The cook likely used iron tongs or a two-pronged fork to turn the oysters.