pescatariannut-freeegg-freesoy-free
Deviled Oysters
From Farm and home cook book and housekeeper's assistant, 1907
Serves 6
A flavorful appetizer.
Presented as published in 1907. 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
129Calories
12 gProtein
10 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories129 kcal
Protein12 g
Carbohydrates10 g
Fiber1.2 g
Sugars1.9 g
Total Fat6.1 g
Saturated Fat1.1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol85 mg
Sodium195 mg
Potassium402 mg
Calcium135 mg
Iron9.7 mg
Magnesium44 mg
Phosphorus212 mg
Zinc79 mg
Copper5.7 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C3.2 mg
Vitamin A113 mcg
Vitamin E2.9 mg
Vitamin K5.3 mcg
Vitamin B60.2 mg
Vitamin B1218 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate18 mcg
Choline132 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 98. The excerpt below is the record exactly as published.
Deviled Oysters Drain 2 doz oysters, chop fine, and mix with small V2 loaf bread moistened with a little water. Season with salt, black pepper and a pinch of cayenne pepper, 1 tablesp butter, and a little finely chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.