pescatariangluten-freenut-freeegg-freesoy-free
Dry Oyster Stew
From Original White House Cookbook, 1887
Serves 2
Presented as published in 1887. 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
140Calories
16 gProtein
7 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories140 kcal
Protein16 g
Carbohydrates7.5 g
Fiber0 g
Sugars1.7 g
Total Fat4.7 g
Saturated Fat1.3 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.4 g
Cholesterol110 mg
Sodium233 mg
Potassium427 mg
Calcium162 mg
Iron13 mg
Magnesium49 mg
Phosphorus266 mg
Zinc108 mg
Copper7.8 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A36 mcg
Vitamin E2.3 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B1224 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate19 mcg
Choline178 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 41. The excerpt below is the record exactly as published.
DRY OYSTER STEW. Take six to twelve large oysters and cook them in half a pint of their own liquor ; season with butter
Cook this with the app: pantry check, scaling, and the assistant.