pescatariannut-freeegg-freesoy-free
Curried Oysters
From The home cook book, 1905
Serves 4
Presented as published in 1905. 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
155Calories
15 gProtein
12 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories155 kcal
Protein15 g
Carbohydrates12 g
Fiber2 g
Sugars2.2 g
Total Fat8.2 g
Saturated Fat1.4 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol107 mg
Sodium213 mg
Potassium522 mg
Calcium159 mg
Iron12 mg
Magnesium56 mg
Phosphorus263 mg
Zinc98 mg
Copper7.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C4.8 mg
Vitamin A162 mcg
Vitamin E4.1 mg
Vitamin K8 mcg
Vitamin B60.2 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3 mg
Folate27 mcg
Choline165 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 25. The excerpt below is the record exactly as published.
CURRIED OYSTERS Cook in their own juice a quart of oysters till their edges begin to curl. Then put in a tablespoon of butter blended with 42 THE HOME COOK BOOK a tablespoon of flour, a teaspoon of curry powder, salt to taste, and a dash of cayenne
Cook this with the app: pantry check, scaling, and the assistant.