Oyster Dressing
From Seafood cookery from Carteret County kitchens, 1900
Presented as published in 1900. 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
888Calories
62 gProtein
90 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories888 kcal
Protein62 g
Carbohydrates90 g
Fiber3.5 g
Sugars12 g
Total Fat29 g
Saturated Fat8.4 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat8.6 g
Omega-30.4 g
Cholesterol756 mg
Sodium1357 mg
Potassium1167 mg
Calcium697 mg
Iron31 mg
Magnesium148 mg
Phosphorus954 mg
Zinc198 mg
Copper14 mg
Manganese2.5 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A304 mcg
Vitamin E5.9 mg
Vitamin K5.6 mcg
Vitamin B60.5 mg
Vitamin B1245 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.5 mg
Niacin (B3)12 mg
Folate108 mcg
Choline764 mg
Caffeine0 mg
Water609 g
As published
This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 19. The excerpt below is the record exactly as published.
OYSTER DRESSING ] pint oysters stock from 1 chicken 3 eggs ] package crackers 5 slices bread
Cook this with the app: pantry check, scaling, and the assistant.