pescatariannut-freeegg-freesoy-free
Curried Oysters
From The Cook County cook book, 1912
Serves 1
Recipe by Eloise Jennings, Winnetka.
Presented as published in 1912. 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
693Calories
26 gProtein
38 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories693 kcal
Protein26 g
Carbohydrates38 g
Fiber3.8 g
Sugars10 g
Total Fat60 g
Saturated Fat26 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol301 mg
Sodium1515 mg
Potassium962 mg
Calcium341 mg
Iron18 mg
Magnesium97 mg
Phosphorus491 mg
Zinc147 mg
Copper11 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A49 mcg
Vitamin E3.7 mg
Vitamin K9.2 mcg
Vitamin B60.3 mg
Vitamin B1233 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.3 mg
Folate68 mcg
Choline253 mg
Caffeine0 mg
Water548 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 164. The excerpt below is the record exactly as published.
CURRIED OYSTERS.— Melt 1 tablespoon of butter, add 1 tablespoon of flour, 1 scant teaspoon of curry powder, ^ cup each of oyster liquor and thin cream. When thick add 1 tablespo^)n of grated apple, 1 cup of oysters, 10 drops of onion juice, and Yz tea- spoon of salt; serve on toast. — Eloise Jersning.^, Winnetka, 111. OYSTER CUTLETS.— Soak 2 tablespoons of fine cracker crumbs in the oyster liquor, chop ^ pt. of oysters, and add them to the soaked crumbs; add 1 cup fine, chopped, cooked chicken, 1 teaspoon of salt,
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Cook this with the app: pantry check, scaling, and the assistant.