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Fricasseed Oysters
From The art of cookery, 1899
Serves 4
Sometimes called 'little pigs in blankets.'
Presented as published in 1899. 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
173Calories
7 gProtein
0 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories173 kcal
Protein6.5 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.2 g
Total Fat16 g
Saturated Fat5.4 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol33 mg
Sodium330 mg
Potassium105 mg
Calcium9.9 mg
Iron0.7 mg
Magnesium7.8 mg
Phosphorus83 mg
Zinc5.4 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A6.3 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.8 mg
Folate0.9 mcg
Choline28 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 133. The excerpt below is the record exactly as published.
Fricasseed Oysters. — Select large oysters and wrap about each oyster a thin slice of salt pork or breakfast bacon
Cook this with the app: pantry check, scaling, and the assistant.