pescatariannut-freeegg-freesoy-free
Deviled Oysters
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
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
174Calories
18 gProtein
12 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories174 kcal
Protein18 g
Carbohydrates12 g
Fiber0.2 g
Sugars2.3 g
Total Fat8.1 g
Saturated Fat1.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol128 mg
Sodium292 mg
Potassium484 mg
Calcium195 mg
Iron14 mg
Magnesium57 mg
Phosphorus301 mg
Zinc118 mg
Copper8.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A44 mcg
Vitamin E2.6 mg
Vitamin K21 mcg
Vitamin B60.1 mg
Vitamin B1226 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate23 mcg
Choline195 mg
Caffeine0 mg
Water271 g
Estimated from matched ingredients across 4 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.