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Baked Oysters
From The Cook County cook book, 1912
Serves 3
Recipe by Mrs. Cecelia Miller, Chicago.
Presented as published in 1912. 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
551Calories
2 gProtein
0 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories551 kcal
Protein1.6 g
Carbohydrates0.5 g
Fiber0 g
Sugars0.1 g
Total Fat62 g
Saturated Fat38 g
Monounsaturated Fat18 g
Polyunsaturated Fat2.4 g
Omega-30.2 g
Cholesterol169 mg
Sodium22 mg
Potassium44 mg
Calcium28 mg
Iron0.8 mg
Magnesium4.5 mg
Phosphorus34 mg
Zinc6.6 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A520 mcg
Vitamin E1.9 mg
Vitamin K5.5 mcg
Vitamin B60 mg
Vitamin B121.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.4 mcg
Choline25 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 163. The excerpt below is the record exactly as published.
BAKED OYSTERS.— Select nice large oysters in the shell; wash, scrub, and rinse until the shells are free from sand. Place in a baking-pan, and then in a quick oven; bake for 10 or 15 min- utes, until the shells open. Take from the oven, and quickly re- move the upper shell. Arrange 6 on a dinner plate with a little cup of melted butter, seasoned with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.