pescatariangluten-freenut-freeegg-freesoy-free
Curried Oysters
From Cookery and housekeeping, 1882
Serves 8
Presented as published in 1882. 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
247Calories
26 gProtein
16 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories247 kcal
Protein26 g
Carbohydrates16 g
Fiber1 g
Sugars4.4 g
Total Fat11 g
Saturated Fat2.2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol188 mg
Sodium385 mg
Potassium766 mg
Calcium279 mg
Iron21 mg
Magnesium87 mg
Phosphorus451 mg
Zinc177 mg
Copper13 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A59 mcg
Vitamin E4 mg
Vitamin K5.4 mcg
Vitamin B60.2 mg
Vitamin B1239 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate39 mcg
Choline295 mg
Caffeine0 mg
Water435 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 57. The excerpt below is the record exactly as published.
Curried Oysters. Open six dozen oysters, leaving them in their own liquor, then cut two medium-sized onions into small dice, and saittez in a stewpan with an ounce of butter ; when done, mix it in two teaspoonsful of curiy powder and one of curry paste
Cook this with the app: pantry check, scaling, and the assistant.