Broiled Oysters
From Lillian Massey school recipes, 1913
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
862Calories
51 gProtein
99 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories862 kcal
Protein51 g
Carbohydrates99 g
Fiber5.9 g
Sugars11 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat6.3 g
Omega-30 g
Cholesterol270 mg
Sodium3031 mg
Potassium1216 mg
Calcium576 mg
Iron34 mg
Magnesium163 mg
Phosphorus798 mg
Zinc238 mg
Copper17 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C3.2 mg
Vitamin A182 mcg
Vitamin E5.7 mg
Vitamin K62 mcg
Vitamin B60.4 mg
Vitamin B1253 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate185 mcg
Choline410 mg
Caffeine0 mg
Water544 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 49. The excerpt below is the record exactly as published.
BROILED OYSTERS. Rinse oysters, remove pieces of shell, dry between towels. Have a fry- ing pan hot and slightly buttered, and cook oysters in it until edges curl. Season and serve on toast. Garnish. BROILED OYSTERS. Prepare as above. When dry, dip in melted butter, cover with seasoned dry bread crumbs
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