pescatariannut-freeegg-freesoy-free
Curried Oysters
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 72. The excerpt below is the record exactly as published.
urried Oysters Cook one quart of oysters over a slow fire in their own joice. If the juice is not sufficient to cook them, add a little water. Add sJso a tablespoon of butter, a teaspoon of curry powder, and salt and pepper to taste. When the oysters are 128 MBS. SEJBLT'S COOK BOOK firm, stir in one tablespoon of flour
Cook this with the app: pantry check, scaling, and the assistant.