Deviled Oysters on Toast

Name: Deviled Oysters on Toast
Ingredients: a heaping saltspoonful of mustard flour; half a saltspoonful of white pepper; half a saltspoonful of salt; the yolk of one egg; six oysters

From Luncheon, 1888

A delightful appetizer.

Presented as published in 1888. 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

225Calories

23 gProtein

9 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories225 kcal

Protein23 g

Carbohydrates8.5 g

Fiber0 g

Sugars2 g

Total Fat9.9 g

Saturated Fat3 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat2.5 g

Omega-30 g

Cholesterol306 mg

Sodium326 mg

Potassium537 mg

Calcium205 mg

Iron15 mg

Magnesium60 mg

Phosphorus390 mg

Zinc119 mg

Copper8.6 mg

Manganese0.9 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A119 mcg

Vitamin E3.1 mg

Vitamin K3.2 mcg

Vitamin B60.2 mg

Vitamin B1227 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.8 mg

Folate45 mcg

Choline342 mg

Caffeine0 mg

Water305 g

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 6. The excerpt below is the record exactly as published.

DEVILED OYSTERS ON TOAST. Put fifteen oysters in just water enough to cover them, simmer three minutes, and drain ; thicken the broth with a teaspoonful of flour, salt to taste, stir this into the curry ; add the oysters, simmer a moment, and serve with boiled rice. Deviled Oysters on Toast. — Mix to- gether a heaping saltspoonful of mustard flour, half a saltspoonful each of white pepper and salt, and the yolk of one egg. Dip six oysters

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