pescatariannut-freeegg-freesoy-free
Breakfast Relish of Oysters
From The New century cook book, 1899
Serves 4
Mrs. A. J. White
Presented as published in 1899. 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
239Calories
17 gProtein
29 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories239 kcal
Protein17 g
Carbohydrates29 g
Fiber0.9 g
Sugars3.4 g
Total Fat5.3 g
Saturated Fat1.4 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol90 mg
Sodium370 mg
Potassium403 mg
Calcium213 mg
Iron12 mg
Magnesium52 mg
Phosphorus267 mg
Zinc89 mg
Copper6.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A29 mcg
Vitamin E1.9 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B1220 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate26 mcg
Choline146 mg
Caffeine0 mg
Water214 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The New century cook book (1899), page 24. The excerpt below is the record exactly as published.
Breakfast Relish of Oysters. Fry one and a half dozen oysters a nice brown and lay them on five or six slices of well toasted bread. Over this sprinkle thickly fine cut celery; pour over a pint of hot milk, adding butter and salt; thicken with flour
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