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Fricassee Oysters

Name: Fricassee Oysters
Yield: 2 servings
Ingredients: One quart of oysters; 1% tablespoons of butter; 1 tablespoon of flour; 2 eggs; 1 teaspoon chopped parsley; cayenne; black pepper; salt

From Kentucky receipt book, 1903

Serves 2

Presented as published in 1903. 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

410Calories

38 gProtein

32 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories410 kcal

Protein38 g

Carbohydrates32 g

Fiber6.6 g

Sugars4.6 g

Total Fat24 g

Saturated Fat4.5 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat4.7 g

Omega-30 g

Cholesterol408 mg

Sodium5350 mg

Potassium1268 mg

Calcium400 mg

Iron26 mg

Magnesium137 mg

Phosphorus643 mg

Zinc196 mg

Copper14 mg

Manganese3.4 mg

Vitamin D1 mcg

Vitamin C9.6 mg

Vitamin A408 mcg

Vitamin E8.6 mg

Vitamin K36 mcg

Vitamin B60.6 mg

Vitamin B1244 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)6.1 mg

Folate80 mcg

Choline477 mg

Caffeine0 mg

Water484 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 26. The excerpt below is the record exactly as published.

Fricassee Oysters. One quart of oysters, 1% tablespoons of butter, 1 tablespoon of flour, 2 eggs, 1 teaspoon chopped parsley, cayenne, black pepper and salt

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