Devilled Oysters

Name: Devilled Oysters
Ingredients: Twenty oysters; One tablespoonful olive-oil, or melted butter; One gill oyster liquor; One teaspoonful Worcestershire sauce; Pinch cayenne; Half teaspoonful salt; Half teaspoonful curry powder

From The chafing-dish supper, 1894

Presented as published in 1894. 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

581Calories

64 gProtein

32 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories581 kcal

Protein64 g

Carbohydrates32 g

Fiber0.5 g

Sugars7.5 g

Total Fat19 g

Saturated Fat7.4 g

Monounsaturated Fat12 g

Polyunsaturated Fat7.2 g

Omega-30.1 g

Cholesterol450 mg

Sodium2191 mg

Potassium1808 mg

Calcium675 mg

Iron52 mg

Magnesium206 mg

Phosphorus1097 mg

Zinc442 mg

Copper32 mg

Manganese3.4 mg

Vitamin D0 mcg

Vitamin C0.7 mg

Vitamin A146 mcg

Vitamin E9.8 mg

Vitamin K12 mcg

Vitamin B60.3 mg

Vitamin B1298 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)10 mg

Folate80 mcg

Choline731 mg

Caffeine0 mg

Water1005 g

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 10. The excerpt below is the record exactly as published.

DEVILLED OYSTERS. Twenty oysters. One tablespoonful olive-oil, or melted butter. One gill oyster liquor. One teaspoonful Worcestershire sauce. Pinch cayenne. Half teaspoonful salt. Half teaspoonful curry powder

Cook this with the app: pantry check, scaling, and the assistant.