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Broiled Oysters
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
527Calories
4 gProtein
31 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories527 kcal
Protein4.4 g
Carbohydrates31 g
Fiber3.9 g
Sugars0.2 g
Total Fat45 g
Saturated Fat27 g
Monounsaturated Fat13 g
Polyunsaturated Fat2 g
Omega-30.2 g
Cholesterol116 mg
Sodium4863 mg
Potassium213 mg
Calcium78 mg
Iron2.6 mg
Magnesium29 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0.2 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A372 mcg
Vitamin E1.5 mg
Vitamin K24 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate43 mcg
Choline17 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 31. The excerpt below is the record exactly as published.
Broiled Oysters. One pint of large oysters, ^ cup of melted butter, Yi cup cracker crumbs, seasoned with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.