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Broiled Oysters
From The Institute cook book, 1913
Serves 1
Oysters cooked on both sides on a buttered gridiron have the flavor of broiled oysters, and are more easily prepared.
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
268Calories
6 gProtein
17 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories268 kcal
Protein5.7 g
Carbohydrates17 g
Fiber6.3 g
Sugars0.5 g
Total Fat22 g
Saturated Fat13 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol74 mg
Sodium9750 mg
Potassium419 mg
Calcium152 mg
Iron4.8 mg
Magnesium53 mg
Phosphorus94 mg
Zinc20 mg
Copper1.8 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E1.3 mg
Vitamin K43 mcg
Vitamin B60.1 mg
Vitamin B124.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate8.5 mcg
Choline40 mg
Caffeine0 mg
Water52 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 24. The excerpt below is the record exactly as published.
BROILED OYSTERS Wash the oysters and dry them with a soft towel. Dip them in melted butter and lay them on a broiler which has been well greased with salt pork or butter. Broil on both sides for a few minutes; lay on buttered toast and season with salt, pepper and butter
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