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Fulton Market Roast
From Original White House Cookbook, 1887
Serves 1
Served for one person.
Presented as published in 1887. 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
230Calories
26 gProtein
12 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories230 kcal
Protein26 g
Carbohydrates12 g
Fiber0 g
Sugars2.8 g
Total Fat7.7 g
Saturated Fat2.1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.4 g
Cholesterol180 mg
Sodium383 mg
Potassium702 mg
Calcium266 mg
Iron21 mg
Magnesium81 mg
Phosphorus437 mg
Zinc177 mg
Copper13 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A59 mcg
Vitamin E3.8 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B1239 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate32 mcg
Choline293 mg
Caffeine0 mg
Water401 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 43. The excerpt below is the record exactly as published.
FULTON MARKET ROAST. It is still known in New York from the place at which it was and is still served. Take nine large oysters in the shell; wash, dry and roast over a charcoal fire, on a broiler. Two minutes after the shells open they will be done. Take them up quickly, saving the juice in a small, shallow, tin pan; keep hot until all are done; butter them and sprinkle with pepper
Cook this with the app: pantry check, scaling, and the assistant.