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Maccaroni with Oysters
From The New century cook book, 1899
Serves 2
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
820Calories
38 gProtein
19 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories820 kcal
Protein38 g
Carbohydrates19 g
Fiber0 g
Sugars1.7 g
Total Fat65 g
Saturated Fat35 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol366 mg
Sodium6184 mg
Potassium648 mg
Calcium772 mg
Iron12 mg
Magnesium76 mg
Phosphorus742 mg
Zinc101 mg
Copper7.1 mg
Manganese0.8 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A211 mcg
Vitamin E2.7 mg
Vitamin K6.4 mcg
Vitamin B60.2 mg
Vitamin B1223 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.4 mg
Folate33 mcg
Choline243 mg
Caffeine0 mg
Water322 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 23. The excerpt below is the record exactly as published.
Maccaroni with Oysters. Cook for twenty minutes or run until tender one quarter of a pound of maccaroni in salted boiling water; place one-half in buttered dish, then put in one pint of oysters dried, rolled in seasoned crumbs and then in grated cheese, cover with the remainder of the maccaroni; pour over an egg beaten with a cup of thin cream and a saltspoon of salt
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