pescatariannut-freesoy-free
Oyster Jumble
From The Monmouth Baptist ladies' cook book, 1907
Serves 3
Presented as published in 1907. 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
533Calories
29 gProtein
45 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories533 kcal
Protein29 g
Carbohydrates45 g
Fiber1 g
Sugars4.3 g
Total Fat29 g
Saturated Fat12 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol313 mg
Sodium359 mg
Potassium709 mg
Calcium298 mg
Iron18 mg
Magnesium81 mg
Phosphorus494 mg
Zinc131 mg
Copper9.6 mg
Manganese1.4 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A109 mcg
Vitamin E3.3 mg
Vitamin K4.5 mcg
Vitamin B60.2 mg
Vitamin B1229 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.5 mg
Folate94 mcg
Choline328 mg
Caffeine0 mg
Water383 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 14. The excerpt below is the record exactly as published.
OYSTER JUMBLE. Dr. Cynthia A. Skinner. Strain the liquid from a quart of oysters, and to the meats add two well beaten eggs, one-half cup of milk and one cup of fine cracker crumbs. Season to taste and brown quickly (in patties or as a whole) in a hot greased skillet. Cover to cook through and turn care- fully to brown. Place on platter and pour over it a gravy made of the liquid to which has been added salt and pepper, a lump of butter and one-half cup of milk or cream thickened with two teaspoonfuls of flour
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