gluten-freenut-freeegg-freesoy-free
Broiled Oysters
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Presented as published in 1914. 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
930Calories
18 gProtein
8 gCarbs
91 gFat
Full nutrition (34 nutrients)
Calories930 kcal
Protein18 g
Carbohydrates8.2 g
Fiber0 g
Sugars1.9 g
Total Fat91 g
Saturated Fat49 g
Monounsaturated Fat29 g
Polyunsaturated Fat4.5 g
Omega-30 g
Cholesterol193 mg
Sodium262 mg
Potassium483 mg
Calcium180 mg
Iron14 mg
Magnesium55 mg
Phosphorus305 mg
Zinc118 mg
Copper8.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A88 mcg
Vitamin E4 mg
Vitamin K6.6 mcg
Vitamin B60.1 mg
Vitamin B1226 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3 mg
Folate22 mcg
Choline201 mg
Caffeine0 mg
Water272 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 31. The excerpt below is the record exactly as published.
BROILED OYSTERS. Dry the oysters. Heat the broiler well and oil it by rubbing- it with a slice of pork or suet. Dip the oysters into melted butter
Cook this with the app: pantry check, scaling, and the assistant.