pescatariannut-freeegg-freesoy-free
Broiled Oysters
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
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
524Calories
4 gProtein
24 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories524 kcal
Protein3.9 g
Carbohydrates24 g
Fiber0.7 g
Sugars0.2 g
Total Fat47 g
Saturated Fat29 g
Monounsaturated Fat13 g
Polyunsaturated Fat2 g
Omega-30.2 g
Cholesterol127 mg
Sodium21 mg
Potassium66 mg
Calcium28 mg
Iron1.9 mg
Magnesium10 mg
Phosphorus56 mg
Zinc5.2 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A390 mcg
Vitamin E1.5 mg
Vitamin K4.2 mcg
Vitamin B60 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate42 mcg
Choline24 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 71. The excerpt below is the record exactly as published.
Broiled Oysters Drain on a towel as many large oysters as are required. Dip them in melted butter, then in cracker crumbs which have been seasoned with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.