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Deviled Oysters

Name: Deviled Oysters
Yield: 1 servings
Ingredients: Drain the oysters; cover with a mixture of melted butter; vinegar or lemon juice; adding a little pepper sauce or cayenne pepper; dip them in fine cracker crumbs; in beaten egg; fry in smoking hot fat

From The household cook book, 1902

Serves 1

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

384Calories

9 gProtein

35 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories384 kcal

Protein8.6 g

Carbohydrates35 g

Fiber1.6 g

Sugars4.1 g

Total Fat25 g

Saturated Fat14 g

Monounsaturated Fat7.1 g

Polyunsaturated Fat1.7 g

Omega-30.1 g

Cholesterol99 mg

Sodium897 mg

Potassium284 mg

Calcium91 mg

Iron4.2 mg

Magnesium27 mg

Phosphorus121 mg

Zinc20 mg

Copper1.5 mg

Manganese0.5 mg

Vitamin D0.2 mcg

Vitamin C57 mg

Vitamin A211 mcg

Vitamin E1.3 mg

Vitamin K3.3 mcg

Vitamin B60.1 mg

Vitamin B124.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.2 mg

Folate82 mcg

Choline85 mg

Caffeine0 mg

Water181 g

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 64. The excerpt below is the record exactly as published.

DEVILED OYSTERS — Drain the oysters and dry in a clean towel; then put them in a dish, and cover with a mixture of melted butter and vinegar or lemon juice, adding a little pepper sauce or cayenne pepper if desired; let them soak 5 or 10 minutes and take them out; dip them in fine cracker crumbs, then in beaten egg, and again in crumbs, and fry in smoking hot fat

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