pescatariandairy-freenut-freesoy-free
Deviled Oysters
From Boston Cooking-School cook book, 1896
Serves 1
Fills 12 or more oyster shells.
Presented as published in 1896. 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
752Calories
42 gProtein
107 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories752 kcal
Protein42 g
Carbohydrates107 g
Fiber3.1 g
Sugars3.6 g
Total Fat15 g
Saturated Fat2.7 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol198 mg
Sodium441 mg
Potassium924 mg
Calcium322 mg
Iron28 mg
Magnesium118 mg
Phosphorus602 mg
Zinc196 mg
Copper14 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C5 mg
Vitamin A74 mcg
Vitamin E5.7 mg
Vitamin K42 mcg
Vitamin B60.2 mg
Vitamin B1243 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.1 mg
Niacin (B3)11 mg
Folate196 mcg
Choline345 mg
Caffeine0 mg
Water466 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 172. The excerpt below is the record exactly as published.
DEVILED OYSTERS 1 pint oysters ¥% tablespoon finely chopped 2%% cup Croquette Sauce parsley (page 397) 1 teaspoon lemon juice 1 egg yolk - Buttered cracker crumbs
Cook this with the app: pantry check, scaling, and the assistant.