Oyster Rarebit

Name: Oyster Rarebit
Ingredients: one pint oysters; two tablespoons butter; one-half teaspoon salt; one-fourth teaspoon paprika; one-half cup oyster liquor; one-half pound soft, mild cheese; two eggs

From Chafing dish possibilities, 1898

Presented as published in 1898. 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

1386Calories

101 gProtein

23 gCarbs

119 gFat

Full nutrition (34 nutrients)

Calories1386 kcal

Protein101 g

Carbohydrates23 g

Fiber0.2 g

Sugars5 g

Total Fat119 g

Saturated Fat50 g

Monounsaturated Fat22 g

Polyunsaturated Fat7.9 g

Omega-30.3 g

Cholesterol910 mg

Sodium3322 mg

Potassium1298 mg

Calcium2031 mg

Iron31 mg

Magnesium186 mg

Phosphorus1845 mg

Zinc253 mg

Copper18 mg

Manganese1.9 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A971 mcg

Vitamin E8.2 mg

Vitamin K12 mcg

Vitamin B60.5 mg

Vitamin B1258 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)2 mg

Niacin (B3)6 mg

Folate138 mcg

Choline697 mg

Caffeine0 mg

Water716 g

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 26. The excerpt below is the record exactly as published.

Oyster Rarebit Clean, parboil, and drain one pint oysters, re- serving the liquor. Remove and discard tough muscles. Melt two tablespoons butter, add one-half teaspoon salt, one-fourth teaspoon paprika, and pour on gradually one-half cup oyster liquor. When heated, add one-half pound soft, mild cheese cut in small pieces. Stir until mixture is smooth, then add two eggs

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