pescatariannut-freeegg-freesoy-freefish-free
Broiled Oysters
From Mrs. Lincoln's Boston cook book, 1884
Serves 3
Some prefer to broil them without crumbs, but more juice is lost this way.
Presented as published in 1884. 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
692Calories
4 gProtein
32 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories692 kcal
Protein4.3 g
Carbohydrates32 g
Fiber1.2 g
Sugars0.2 g
Total Fat62 g
Saturated Fat38 g
Monounsaturated Fat18 g
Polyunsaturated Fat2.6 g
Omega-30.2 g
Cholesterol163 mg
Sodium801 mg
Potassium73 mg
Calcium31 mg
Iron1.9 mg
Magnesium12 mg
Phosphorus59 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A518 mcg
Vitamin E1.9 mg
Vitamin K6.7 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate55 mcg
Choline22 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 109. The excerpt below is the record exactly as published.
Broiled Oysters, — Pick over, and drain large oysters. Dip in melted butter., then in fine cracker crumbs seasoned with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.