pescatariannut-freeegg-freesoy-free
Mock Oyster Stew
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Presented as published in 1884. 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
595Calories
30 gProtein
92 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories595 kcal
Protein30 g
Carbohydrates92 g
Fiber5 g
Sugars2.7 g
Total Fat17 g
Saturated Fat2.6 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat5.1 g
Omega-30.5 g
Cholesterol82 mg
Sodium717 mg
Potassium1172 mg
Calcium191 mg
Iron7 mg
Magnesium64 mg
Phosphorus552 mg
Zinc1.5 mg
Copper0.3 mg
Manganese1.8 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A6 mcg
Vitamin E2.1 mg
Vitamin K28 mcg
Vitamin B60.2 mg
Vitamin B122.5 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.2 mg
Folate167 mcg
Choline24 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 106. The excerpt below is the record exactly as published.
Mock Oyster Stew, {Mrs. S, M. Bailey.) — Prepare one cup of salt fish by washing, shredding, and simmering till soft ; when ready to serve, put it in a shallow dish with one pint of oyster crackers or three butter crackers split and browned, and pour over it one pint of hot milk. Add a tahlespoonful of butter and hcdf a saltspoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.