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Oyster Plant
From The century cook book, 1894
Serves 4
Presented as published in 1894. 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
7Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories7.2 kcal
Protein0.2 g
Carbohydrates1.5 g
Total Fat0 g
Sodium0 mg
Potassium2.7 mg
Calcium0.4 mg
Iron0.1 mg
Magnesium0.5 mg
Phosphorus2.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.1 mcg
Water0.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 60. The excerpt below is the record exactly as published.
Oyster Plant. Scrape and wash the root, and cut in thin slices. For soup add milk, and season the same as oyster stew. As a vegetable drain off nearly all the water, and add enough milk to nearly cover, add pepper and salt, and a good sized lump of butter, in which has been stirred a tablespoonful of -flou
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