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Oyster Hotel de Ann

Name: Oyster Hotel de Ann
Yield: 3 servings
Ingredients: three dessertspoons of melted butter; one small slice of onion; one and one-half cups of stewed tomatoes; one quart of oysters drained; half teaspoon salt; one drop of tabasco sauce

From The Toronto Cook Book, 1915

Serves 3

Presented as published in 1915. 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

402Calories

21 gProtein

22 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories402 kcal

Protein21 g

Carbohydrates22 g

Fiber2.2 g

Sugars8.7 g

Total Fat26 g

Saturated Fat14 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat2.6 g

Omega-30.1 g

Cholesterol186 mg

Sodium1009 mg

Potassium869 mg

Calcium257 mg

Iron17 mg

Magnesium81 mg

Phosphorus369 mg

Zinc130 mg

Copper9.6 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A232 mcg

Vitamin E4.5 mg

Vitamin K8.3 mcg

Vitamin B60.2 mg

Vitamin B1229 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.1 mg

Folate40 mcg

Choline236 mg

Caffeine0 mg

Water467 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 117. The excerpt below is the record exactly as published.

Oyster Hotel de Ann Take three dessertspoons of melted butter, with one small slice of onion put in a saucepan, let cook until light brown; then add one and one-half cups of stewed tomatoes, let thicken, take one quart of oysters drained and cook one minute; season with half teaspoon salt, and one drop of tabasco sauce

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