17-year-old Helena Muffly wrote exactly 100 years ago today:
Tuesday, December 3, 1912: Nothing much to write.
Her middle-aged granddaughter’s comments 100 years later:
Since Grandma didn’t write much a hundred years ago today, I’m going to share an old recipe for Oyster Fritters with you.
Oysters were a very popular late fall food in central Pennsylvania years ago. Even though the area is about 150 miles from the Chesapeake Bay—it is within a day’s train trip from the Bay; and shellfish, even a hundred years ago, were regularly transported into the area.
I have wonderful memories of eating Oyster Fritters when I was a child—and still make them once or twice each year whenever I’m able to find oysters for sale in my local supermarket.
1 pint oysters, drained and coarsely chopped
1 cup flour
1/2 teaspoon salt
2 eggs, beaten
1/4 cup milk
1/2 cup shortening or lard
Mix all ingredients except shortening together. Melt shortening in a skillet. Drop oyster mixture by tablespoonfuls into the hot shortening. Fry until lightly browned; flip and cook other side. Drain on paper towels.