Oyster Plant

Name: Oyster Plant
Ingredients: one-half dozen oyster plants; one-half tablespoonful of salt; three ounces of flour; one dessert spoonful of salad oil; one gill of tepid water; white of one egg

From My mother's cook book, 1902

Presented as published in 1902. 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

328Calories

12 gProtein

66 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories328 kcal

Protein12 g

Carbohydrates66 g

Fiber0 g

Sugars0 g

Total Fat1.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium3504 mg

Potassium116 mg

Calcium30 mg

Iron4.8 mg

Magnesium25 mg

Phosphorus92 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5.7 mg

Folate136 mcg

Choline0 mg

Caffeine0 mg

Water153 g

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 48. The excerpt below is the record exactly as published.

Oyster Plant. — For this take: one-half dozen oyster plants, one-half tablespoonful of salt, three ounces of flour, one dessert spoonful of salad oil, one gill of tepid water, white of one egg

Cook this with the app: pantry check, scaling, and the assistant.