Oyster Recipe

Name: Oyster Recipe
Ingredients: one cup of strained oyster liquor; one tablespoon butter; one tablespoon rolled crackers; half a pint of oysters; one pint milk

From The National home cook book, 1900

Serve hot.

Presented as published in 1900. 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

583Calories

45 gProtein

41 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories583 kcal

Protein45 g

Carbohydrates41 g

Fiber0.2 g

Sugars27 g

Total Fat37 g

Saturated Fat12 g

Monounsaturated Fat5.1 g

Polyunsaturated Fat4.1 g

Omega-30.2 g

Cholesterol288 mg

Sodium662 mg

Potassium1516 mg

Calcium903 mg

Iron23 mg

Magnesium149 mg

Phosphorus994 mg

Zinc197 mg

Copper14 mg

Manganese1.5 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A220 mcg

Vitamin E4.7 mg

Vitamin K10 mcg

Vitamin B60.5 mg

Vitamin B1246 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.2 mg

Niacin (B3)5.4 mg

Folate42 mcg

Choline410 mg

Caffeine0 mg

Water873 g

As published

This recipe was extracted from The National home cook book (1900), page 38. The excerpt below is the record exactly as published.

one cup of strained oyster. jquor a saltspoon of pepper, "one tablespoon butter and one table- ‘spoon rolled crackers. When it begins to boil add one bate il of oysters; boil one minute. Put half ae of baobegp: - oysters with their liquid; ele they come ‘ie a boil put in Bicne pint milk

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