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Curried Oysters

Name: Curried Oysters
Yield: 4 servings
Ingredients: Oysters, 1 quart; Curry powder, 1 teaspoon; Flour, 1 tablespoon; Butter, 1 tablespoon; Salt and pepper

From Around-the-world cook book, 1913

Serves 4

Presented as published in 1913. 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

135Calories

14 gProtein

9 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories135 kcal

Protein14 g

Carbohydrates8.5 g

Fiber0.3 g

Sugars1.6 g

Total Fat7.1 g

Saturated Fat1.2 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol107 mg

Sodium211 mg

Potassium396 mg

Calcium150 mg

Iron12 mg

Magnesium46 mg

Phosphorus245 mg

Zinc98 mg

Copper7.1 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A32 mcg

Vitamin E2.2 mg

Vitamin K3 mcg

Vitamin B60.1 mg

Vitamin B1222 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.4 mg

Folate21 mcg

Choline162 mg

Caffeine0 mg

Water222 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 68. The excerpt below is the record exactly as published.

CURRIED OYSTERS Oysters, 1 quart, Curry powder, 1 teaspoon, Flour, 1 tablespoon. Butter, 1 tablespoon, Salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.