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Broiled Oysters
From Atlanta women's club cook book, 1921
Serves 4
Presented as published in 1921. 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
364Calories
38 gProtein
22 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories364 kcal
Protein38 g
Carbohydrates22 g
Fiber0 g
Sugars6.8 g
Total Fat15 g
Saturated Fat4.1 g
Monounsaturated Fat2 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol265 mg
Sodium555 mg
Potassium1067 mg
Calcium444 mg
Iron29 mg
Magnesium120 mg
Phosphorus669 mg
Zinc246 mg
Copper18 mg
Manganese1.9 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A101 mcg
Vitamin E5.3 mg
Vitamin K6.3 mcg
Vitamin B60.2 mg
Vitamin B1255 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.8 mg
Folate44 mcg
Choline417 mg
Caffeine0 mg
Water611 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 72. The excerpt below is the record exactly as published.
BROILED OYSTERS. 50 large oysters. 1 cup milk. 3 t-spoons cornstarch. 1 tbls. butter
Cook this with the app: pantry check, scaling, and the assistant.