Baked Oysters
From The new practical cookery guide, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
760Calories
59 gProtein
32 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories760 kcal
Protein59 g
Carbohydrates32 g
Fiber3.4 g
Sugars8.4 g
Total Fat45 g
Saturated Fat22 g
Monounsaturated Fat9 g
Polyunsaturated Fat4.6 g
Omega-30.1 g
Cholesterol339 mg
Sodium1368 mg
Potassium1323 mg
Calcium1103 mg
Iron29 mg
Magnesium148 mg
Phosphorus1069 mg
Zinc240 mg
Copper17 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C57 mg
Vitamin A441 mcg
Vitamin E6.7 mg
Vitamin K10 mcg
Vitamin B60.4 mg
Vitamin B1254 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)6 mg
Folate78 mcg
Choline397 mg
Caffeine0 mg
Water672 g
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 75. The excerpt below is the record exactly as published.
Baked Oysters — Baked in deep shell with cayenne, cheese, Worcestershire sauce, and lemon
Cook this with the app: pantry check, scaling, and the assistant.