nut-freeegg-freesoy-free
Deviled Oysters
From Buckeye cookery, 1892
Serves 3
Presented as published in 1892. 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
102Calories
11 gProtein
5 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories102 kcal
Protein11 g
Carbohydrates5.4 g
Fiber0 g
Sugars1.2 g
Total Fat3.4 g
Saturated Fat0.9 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.1 g
Cholesterol80 mg
Sodium170 mg
Potassium312 mg
Calcium118 mg
Iron9.2 mg
Magnesium36 mg
Phosphorus194 mg
Zinc79 mg
Copper5.7 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A26 mcg
Vitamin E1.7 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B1218 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate14 mcg
Choline130 mg
Caffeine0 mg
Water178 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 168. The excerpt below is the record exactly as published.
DEVILED OYSTERS. Wipe the oysters dry and lay in a flat dish, cover with a mixture | of melted butter, cayenne’ pepper (or pepper sauce), and lemon juice. Let them lie in this for ten minutes, turning them frequently; take out, roll in cracker crumbs, then in beaten egg, then in crumbs, and fry in hot lard and butter
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