Broiled Oysters
From The Cook Book, by "Oscar" of the Waldorf, 1896
Serve hot.
Presented as published in 1896. 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
393Calories
37 gProtein
33 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories393 kcal
Protein37 g
Carbohydrates33 g
Fiber0.9 g
Sugars5.6 g
Total Fat11 g
Saturated Fat3.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat3.8 g
Cholesterol240 mg
Sodium671 mg
Potassium975 mg
Calcium390 mg
Iron29 mg
Magnesium116 mg
Phosphorus613 mg
Zinc236 mg
Copper17 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E5.2 mg
Vitamin K7 mcg
Vitamin B60.2 mg
Vitamin B1253 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.7 mg
Folate73 mcg
Choline395 mg
Caffeine0 mg
Water543 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 48. The excerpt below is the record exactly as published.
Broiled Oysters. Take some fine large-sized oysters, lay them on a soft cloth to dry, pepper over, and then place them on a well buttered gridiron over a clear fire and leave till thor- oughly hot Lay them then on slices of well buttered toast
Cook this with the app: pantry check, scaling, and the assistant.