pescatariangluten-freenut-freeegg-freesoy-free
Fancy Roast
From The bride's 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
222Calories
18 gProtein
27 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories222 kcal
Protein18 g
Carbohydrates27 g
Fiber0.2 g
Sugars16 g
Total Fat5.2 g
Saturated Fat1.4 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.6 g
Cholesterol120 mg
Sodium872 mg
Potassium659 mg
Calcium187 mg
Iron14 mg
Magnesium63 mg
Phosphorus309 mg
Zinc118 mg
Copper8.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A57 mcg
Vitamin E3.5 mg
Vitamin K5 mcg
Vitamin B60.2 mg
Vitamin B1226 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.7 mg
Folate27 mcg
Choline204 mg
Caffeine0 mg
Water314 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 49. The excerpt below is the record exactly as published.
FANCY ROAST Cook one dozen Eastern oysters in their own juice; add butter, pepper, salt, and one-half teacup of catsup
Cook this with the app: pantry check, scaling, and the assistant.