pescatariannut-freesoy-free
Fricasseed Oysters
From Miss Parloa's new cook book and marketing guide, 1880
Serves 6
Presented as published in 1880. 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
479Calories
51 gProtein
26 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories479 kcal
Protein51 g
Carbohydrates26 g
Fiber1.1 g
Sugars5.7 g
Total Fat25 g
Saturated Fat4.9 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat5.2 g
Omega-30 g
Cholesterol447 mg
Sodium746 mg
Potassium1422 mg
Calcium513 mg
Iron39 mg
Magnesium160 mg
Phosphorus873 mg
Zinc328 mg
Copper24 mg
Manganese2.6 mg
Vitamin D0.5 mcg
Vitamin C3.2 mg
Vitamin A235 mcg
Vitamin E8.6 mg
Vitamin K12 mcg
Vitamin B60.4 mg
Vitamin B1273 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.2 mg
Folate77 mcg
Choline617 mg
Caffeine0 mg
Water763 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 50. The excerpt below is the record exactly as published.
Fricasseed Oysters. One hundred oysters (about two quarts), four large table- spoonfuls of butter, one teaspoonful of chopped parsley, one table-spoonful of flour, a speck of cayenne, salt, yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.