pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Curried Oysters
From The art of cookery, 1899
Serves 3
Presented as published in 1899. 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
84Calories
9 gProtein
4 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories84 kcal
Protein9.4 g
Carbohydrates4.5 g
Fiber0 g
Sugars1 g
Total Fat2.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol66 mg
Sodium141 mg
Potassium258 mg
Calcium98 mg
Iron7.6 mg
Magnesium30 mg
Phosphorus160 mg
Zinc65 mg
Copper4.7 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A21 mcg
Vitamin E1.4 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B1214 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate12 mcg
Choline107 mg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 131. The excerpt below is the record exactly as published.
a pint of oysters, rinsed in cold water and drained. Put the fish and oysters in a shallow, buttered baking dish in alternate layers, add half a cup of drawn butter, left over with the fish, or made with water, sprinkle Bread Crumbs No. 3 over the top, and bake in a quick oven until the crumbs are a nice brown. Panned Oysters. — Put in a spider a tablespoonful of butter, half a teaspoonful of salt, and a dust of pepper. When the butter is melted and hot, add a pint of oysters that have been washed and drained. Cover and cook over a hot fire about two minutes, shaking the spider occasionally while cooking. Serve in a warm dish, on thin slices of buttered toast — or without the toast, if preferred. Curried Oysters. — Add curry powder to taste
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.