pescatariannut-freeegg-freesoy-free
Bearded Oysters
From The thorough good cook, 1895
Serves 1
Presented as published in 1895. 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
438Calories
28 gProtein
48 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories438 kcal
Protein28 g
Carbohydrates48 g
Fiber1.4 g
Sugars17 g
Total Fat14 g
Saturated Fat6.3 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol129 mg
Sodium592 mg
Potassium831 mg
Calcium579 mg
Iron13 mg
Magnesium90 mg
Phosphorus560 mg
Zinc99 mg
Copper7.2 mg
Manganese1.1 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A112 mcg
Vitamin E2.2 mg
Vitamin K2.5 mcg
Vitamin B60.3 mg
Vitamin B1223 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.4 mg
Folate17 mcg
Choline206 mg
Caffeine0 mg
Water462 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 110. The excerpt below is the record exactly as published.
Bearded Oysters. Scoop out the crumb from a small loaf, or some small rolls, and place in the cavity oysters stewed with butter and mace, and a little of their liquor, with tAvo or three spoonfuls of rich milk
Cook this with the app: pantry check, scaling, and the assistant.