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Oyster Dressing
From The New century cook book, 1899
Serves 6
Omit summer savory and sage when using oysters.
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
145Calories
2 gProtein
1 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories145 kcal
Protein1.5 g
Carbohydrates0.7 g
Fiber0.3 g
Sugars0.1 g
Total Fat15 g
Saturated Fat9.4 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol71 mg
Sodium406 mg
Potassium31 mg
Calcium21 mg
Iron0.5 mg
Magnesium4.2 mg
Phosphorus26 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0.2 mg
Vitamin A138 mcg
Vitamin E0.6 mg
Vitamin K4 mcg
Vitamin B60 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.1 mcg
Choline31 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The New century cook book (1899), page 36. The excerpt below is the record exactly as published.
a teaspoonful of pepper and salt, also a teaspoonful of powdered summer savor}7 and the same amount of sage or the green herb minced fine. Add half a cup of melted butter and a beaten egg, or not. Work thoroughly ail together and it is ready for dressing either fowls, fish or meats. A little chopped sausage in turkey dressing is considered by some an improvement when well incorporated with the other ingredients. For geese and ducks the stuffing may be made the same as lor turkey, with the addition of a few slices of onion chopped fine. Oyster Dressing. This is made the same as the above, with the exception of half a can of oysters
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