Oyster Balls

Name: Oyster Balls
Ingredients: I qt. of oysters; 6 potatoes; I gill of cream; the yolks of 4 eggs; some finely chopped parsley; a little nutmeg

From 365 breakfast dishes, 1901

Presented as published in 1901. 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

1829Calories

89 gProtein

190 gCarbs

79 gFat

Full nutrition (33 nutrients)

Calories1829 kcal

Protein89 g

Carbohydrates190 g

Fiber19 g

Sugars14 g

Total Fat79 g

Saturated Fat29 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.6 g

Cholesterol517 mg

Sodium924 mg

Potassium5511 mg

Calcium771 mg

Iron53 mg

Magnesium395 mg

Phosphorus1545 mg

Zinc393 mg

Copper29 mg

Manganese4.3 mg

Vitamin D0 mcg

Vitamin C183 mg

Vitamin A148 mcg

Vitamin E12 mg

Vitamin K103 mcg

Vitamin B63 mg

Vitamin B1287 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.5 mg

Niacin (B3)19 mg

Folate211 mcg

Choline754 mg

Caffeine0 mg

Water1703 g

As published

This recipe was extracted from 365 breakfast dishes (1901), page 35. The excerpt below is the record exactly as published.

Oyster Balls. Stew I qt. of oysters and chop them fine. Take 6 potatoes, boil and mash them and pass them through a colander; work into them I gill of cream, the yolks of 4 eggs, some finely chopped parsley, pepper, salt, a little nutmeg

Cook this with the app: pantry check, scaling, and the assistant.