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Deviled Oysters

Name: Deviled Oysters
Yield: 3 servings
Ingredients: twenty-five oysters; one-half cup cracker crumbs; one tablespoon melted butter; one cup cream

From The New century cook book, 1899

Serves 3

Mrs. R. M. Hitchcock

Presented as published in 1899. 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

586Calories

27 gProtein

30 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories586 kcal

Protein27 g

Carbohydrates30 g

Fiber0.5 g

Sugars2.6 g

Total Fat39 g

Saturated Fat20 g

Monounsaturated Fat7.9 g

Polyunsaturated Fat2.5 g

Omega-30 g

Cholesterol257 mg

Sodium374 mg

Potassium749 mg

Calcium299 mg

Iron20 mg

Magnesium84 mg

Phosphorus470 mg

Zinc164 mg

Copper12 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A85 mcg

Vitamin E3.7 mg

Vitamin K6.4 mcg

Vitamin B60.2 mg

Vitamin B1236 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5 mg

Folate55 mcg

Choline275 mg

Caffeine0 mg

Water418 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The New century cook book (1899), page 23. The excerpt below is the record exactly as published.

Deviled Oysters. Chop twenty-five oysters fine. Add one-half cup cracker crumbs, one tablespoon melted butter, one cup cream

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