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Deviled Oysters
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
122Calories
6 gProtein
12 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories122 kcal
Protein5.9 g
Carbohydrates12 g
Fiber4.7 g
Sugars1 g
Total Fat7.2 g
Saturated Fat1.2 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol92 mg
Sodium8.2 mg
Potassium268 mg
Calcium100 mg
Iron2.6 mg
Magnesium68 mg
Phosphorus156 mg
Zinc1.1 mg
Copper0.3 mg
Manganese1.9 mg
Vitamin D0.5 mcg
Vitamin C0.9 mg
Vitamin A36 mcg
Vitamin E1 mg
Vitamin K21 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate35 mcg
Choline86 mg
Caffeine0 mg
Water6.7 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 29. The excerpt below is the record exactly as published.
Deviled Oysters. One heaping saltspoon of dry mustard, % saltspoon of pepper and the yolk of 1 egg
Cook this with the app: pantry check, scaling, and the assistant.