pescatariannut-freesoy-free
Eggs and Oysters
From The new Annie Dennis cook book, 1905
Serves 1
Presented as published in 1905. 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
583Calories
20 gProtein
19 gCarbs
58 gFat
Full nutrition (33 nutrients)
Calories583 kcal
Protein20 g
Carbohydrates19 g
Fiber0 g
Sugars1.9 g
Total Fat58 g
Saturated Fat25 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat1.6 g
Cholesterol272 mg
Sodium281 mg
Potassium595 mg
Calcium252 mg
Iron14 mg
Magnesium63 mg
Phosphorus369 mg
Zinc118 mg
Copper8.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E2.6 mg
Vitamin K5.8 mcg
Vitamin B60.1 mg
Vitamin B1226 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.4 mg
Folate34 mcg
Choline195 mg
Caffeine0 mg
Water338 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 174. The excerpt below is the record exactly as published.
Eggs and Oysters Boil eight eggs for fifteen minutes; remove the shells, take out the yolks and cut up the whites. Put a tablespoonful of butter in a frying pan, and set on the stove to mdt ; sift in a tablespoonful of flour, mix smooth, thin with half a teacupful of cream and stir until ready to boil; add the chopped whites of the eggs with half a dozen chopped oysters; season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.