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Macaroni and Oysters - An Entree
From The new home cook book, 1896
Serves 2
Presented as published in 1896. 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
679Calories
30 gProtein
114 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories679 kcal
Protein30 g
Carbohydrates114 g
Fiber5.3 g
Sugars12 g
Total Fat10 g
Saturated Fat3.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol64 mg
Sodium552 mg
Potassium680 mg
Calcium340 mg
Iron9.5 mg
Magnesium107 mg
Phosphorus500 mg
Zinc51 mg
Copper3.9 mg
Manganese1.7 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A55 mcg
Vitamin E1.3 mg
Vitamin K4.9 mcg
Vitamin B60.3 mg
Vitamin B1212 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.4 mg
Folate82 mcg
Choline110 mg
Caffeine0 mg
Water230 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new home cook book (1896), page 36. The excerpt below is the record exactly as published.
MACARONI AND OYSTERS— AN ENTREE. Mrs. Baushar. Boil the macaroni first; place a layer of it in the bottom of the dish ; dry the oysters and place around on the macaroni, then a layer of browned bread crumbs, then another layer of macaroni, then oysters as before, then bread crumbs, and so on, finishing off with bread crumbs, and bake ; pepper, salt and butter to the taste ; make a broth of the oyster juice and milk
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