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Boasted Oysters
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
631Calories
28 gProtein
17 gCarbs
55 gFat
Full nutrition (33 nutrients)
Calories631 kcal
Protein28 g
Carbohydrates17 g
Fiber0 g
Sugars2.8 g
Total Fat55 g
Saturated Fat26 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat2.4 g
Cholesterol316 mg
Sodium407 mg
Potassium817 mg
Calcium338 mg
Iron21 mg
Magnesium88 mg
Phosphorus505 mg
Zinc177 mg
Copper13 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A59 mcg
Vitamin E3.8 mg
Vitamin K7.3 mcg
Vitamin B60.2 mg
Vitamin B1239 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate32 mcg
Choline293 mg
Caffeine0 mg
Water470 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 29. The excerpt below is the record exactly as published.
Boasted Oysters. For 18 large oysters 1 tablespoon of butter, % pint of cream, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.