pescatariannut-freeegg-freesoy-freefish-free
Broiled Oysters
From How we cook in Tennessee .., 1906
Serves 2
Presented as published in 1906. 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
217Calories
6 gProtein
43 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories217 kcal
Protein6.3 g
Carbohydrates43 g
Fiber2 g
Sugars1.8 g
Total Fat1.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium202 mg
Potassium86 mg
Calcium56 mg
Iron2.6 mg
Magnesium19 mg
Phosphorus74 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.4 mg
Folate68 mcg
Choline9.6 mg
Caffeine0 mg
Water3.9 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 13. The excerpt below is the record exactly as published.
Broiled Oysters. — Dip fresh oysters into half bread and half cracker dust, broil in butter for nearly two and one-half minutes on each side. Season to taste
Cook this with the app: pantry check, scaling, and the assistant.