pescatariannut-freeegg-freesoy-free
Broiled Oysters
From Temperance cook book, 1887
Serves 2
Presented as published in 1887. 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
483Calories
37 gProtein
55 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories483 kcal
Protein37 g
Carbohydrates55 g
Fiber2.9 g
Sugars6.5 g
Total Fat12 g
Saturated Fat3.2 g
Monounsaturated Fat2 g
Polyunsaturated Fat4 g
Cholesterol199 mg
Sodium1682 mg
Potassium912 mg
Calcium402 mg
Iron26 mg
Magnesium117 mg
Phosphorus587 mg
Zinc196 mg
Copper14 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A70 mcg
Vitamin E4.4 mg
Vitamin K33 mcg
Vitamin B60.3 mg
Vitamin B1244 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.3 mg
Folate106 mcg
Choline331 mg
Caffeine0 mg
Water445 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 16. The excerpt below is the record exactly as published.
BROILED OYSTERSI Dry large, selected oysters in a napkin, pepper and salt, and broil on a fine folding wire broiler, turning frequently to keep the juice from wasting. Serve immediately, in a hot dish, with little pieces of butter on them ; or, pepper a cup of dry bread crumbs; dry one quart of oysters
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