pescatariangluten-freenut-freesoy-free
Oyster Rarebit
From Superior cook book, 1905
Serves 1
Edith M. Wright
Presented as published in 1905. 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
1168Calories
74 gProtein
9 gCarbs
104 gFat
Full nutrition (34 nutrients)
Calories1168 kcal
Protein74 g
Carbohydrates8.6 g
Fiber1.1 g
Sugars1.8 g
Total Fat104 g
Saturated Fat48 g
Monounsaturated Fat23 g
Polyunsaturated Fat5.9 g
Omega-30.4 g
Cholesterol826 mg
Sodium11694 mg
Potassium463 mg
Calcium1726 mg
Iron4.6 mg
Magnesium96 mg
Phosphorus1390 mg
Zinc20 mg
Copper0.9 mg
Manganese0.3 mg
Vitamin D3 mcg
Vitamin C0.1 mg
Vitamin A961 mcg
Vitamin E3.6 mg
Vitamin K6.5 mcg
Vitamin B60.4 mg
Vitamin B125.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.7 mg
Niacin (B3)0.6 mg
Folate122 mcg
Choline457 mg
Caffeine0 mg
Water243 g
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 58. The excerpt below is the record exactly as published.
Oyster Rarebit. Remove hard muscles from ^2 pt. of oysters, parl)oil them in their own liquor until edges curl and remove to hot bowl, 1 tablespoon butter, 1 saltspoon mustard, 1 saltspoon salt, cayenne, % lb- cheese (chopped). jMelt butter, add clieese and sea- soning. Beat 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.