pescatariannut-freesoy-free
Breaded Oysters
From The Institute cook book, 1913
Serves 2
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
375Calories
13 gProtein
42 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories375 kcal
Protein13 g
Carbohydrates42 g
Fiber2.9 g
Sugars3.7 g
Total Fat17 g
Saturated Fat8.5 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol133 mg
Sodium1318 mg
Potassium215 mg
Calcium141 mg
Iron4.5 mg
Magnesium35 mg
Phosphorus183 mg
Zinc11 mg
Copper0.9 mg
Manganese0.7 mg
Vitamin D0.5 mcg
Vitamin C1.6 mg
Vitamin A141 mcg
Vitamin E0.9 mg
Vitamin K29 mcg
Vitamin B60.2 mg
Vitamin B122.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4 mg
Folate85 mcg
Choline101 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 170. The excerpt below is the record exactly as published.
BREADED OYSTERS Wash the oysters; dip them in beaten egg; roll in fine bread crumbs; put into a buttered bag with two tablespoons of melted butter
Cook this with the app: pantry check, scaling, and the assistant.