Broiled Oysters

Name: Broiled Oysters
Ingredients: Dip large oysters in melted butter seasoned with salt and pepper; then in fine cracker crumbs

From The home science cook book, 1902

Presented as published in 1902. 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

466Calories

14 gProtein

94 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories466 kcal

Protein14 g

Carbohydrates94 g

Fiber3 g

Sugars0.7 g

Total Fat2.8 g

Saturated Fat0.5 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat1.1 g

Cholesterol20 mg

Sodium61 mg

Potassium210 mg

Calcium56 mg

Iron7.6 mg

Magnesium37 mg

Phosphorus168 mg

Zinc20 mg

Copper1.7 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A6.5 mcg

Vitamin E0.9 mg

Vitamin K0.8 mcg

Vitamin B60.1 mg

Vitamin B124.4 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.6 mg

Niacin (B3)7 mg

Folate160 mcg

Choline55 mg

Caffeine0 mg

Water53 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 52. The excerpt below is the record exactly as published.

Broiled Oysters. Dip large oysters in melted butter seasoned with salt and pepper, and then in fine cracker crumbs

Cook this with the app: pantry check, scaling, and the assistant.