pescatariannut-freesoy-freefish-free
Deviled Oysters
From How we cook in Tennessee .., 1906
Serves 2
Presented as published in 1906. 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
36Calories
3 gProtein
0 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories36 kcal
Protein3.2 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat2.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium36 mg
Potassium35 mg
Calcium14 mg
Iron0.4 mg
Magnesium3 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 14. The excerpt below is the record exactly as published.
Deviled Oysters. — Wipe the oysters dry and lay in a dish with a mixture of melted butter and cayenne pepper, or pepper sauce and lemon juice. Let them lie in this ten minutes, turning them frequently. Lay out and roll with cracker crumbs, then in a beaten egg
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