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Devilled Oysters
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
543Calories
17 gProtein
15 gCarbs
46 gFat
Full nutrition (33 nutrients)
Calories543 kcal
Protein17 g
Carbohydrates15 g
Fiber0 g
Sugars1.5 g
Total Fat46 g
Saturated Fat25 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat1.3 g
Cholesterol220 mg
Sodium235 mg
Potassium500 mg
Calcium218 mg
Iron11 mg
Magnesium52 mg
Phosphorus308 mg
Zinc98 mg
Copper7.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E2.1 mg
Vitamin K5.3 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate17 mcg
Choline161 mg
Caffeine0 mg
Water289 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 114. The excerpt below is the record exactly as published.
Devilled Oysters Chop the oysters fine and season highly with cayenne pepper and salt. Make a sauce of cream, thickened with butter and cornstarch
Cook this with the app: pantry check, scaling, and the assistant.