pescatariannut-freesoy-free
Deviled Oysters
From The home cook book, 1905
Serves 4
For ease, set dishes in a large pan before baking.
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
117Calories
10 gProtein
7 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories117 kcal
Protein10 g
Carbohydrates7.4 g
Fiber0 g
Sugars3.1 g
Total Fat7.6 g
Saturated Fat1.8 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol109 mg
Sodium141 mg
Potassium287 mg
Calcium137 mg
Iron6 mg
Magnesium30 mg
Phosphorus194 mg
Zinc49 mg
Copper3.6 mg
Manganese0.4 mg
Vitamin D0.7 mcg
Vitamin C1.5 mg
Vitamin A51 mcg
Vitamin E1.2 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B1211 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate18 mcg
Choline126 mg
Caffeine0 mg
Water164 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.
salt to taste, and a dash of cayenne. Stir all together and serve at once when the flour has cooked and thickened. DEVILED OYSTERS Drain ofif their juice and chop coarse a pint of oysters. Take a heaping tablespoon of butter, a heaping tablespoon of flour, the yolk of an egg, mix and add salt and cayenne pepper to taste, and three-fourths of a cup of milk. Stir in the pint of oysters and a tablespoon of lemon- juice
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