gluten-freedairy-freenut-freeegg-freesoy-free
Chicken and Oysters
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
635Calories
58 gProtein
7 gCarbs
40 gFat
Full nutrition (33 nutrients)
Calories635 kcal
Protein58 g
Carbohydrates6.7 g
Fiber0 g
Sugars1.5 g
Total Fat40 g
Saturated Fat11 g
Monounsaturated Fat15 g
Polyunsaturated Fat9 g
Cholesterol277 mg
Sodium376 mg
Potassium834 mg
Calcium172 mg
Iron14 mg
Magnesium92 mg
Phosphorus588 mg
Zinc101 mg
Copper7.2 mg
Manganese0.8 mg
Vitamin D0.5 mcg
Vitamin C3.8 mg
Vitamin A129 mcg
Vitamin E2.8 mg
Vitamin K6 mcg
Vitamin B60.9 mg
Vitamin B1222 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)18 mg
Folate32 mcg
Choline302 mg
Caffeine0 mg
Water377 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 63. The excerpt below is the record exactly as published.
Chicken and Oysters. Prepare same as the above, and add one pint of oysters
Cook this with the app: pantry check, scaling, and the assistant.