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Oyster Roast

Name: Oyster Roast
Yield: 1 servings
Ingredients: Cut a round piece, say six inches across, from the top of a well-baked round loaf of bread; make a rich oyster stew; glaze the loaf with the beaten yolk of an egg

From Buckeye cookery, 1892

Serves 1

Presented as published in 1892. 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

229Calories

9 gProtein

31 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories229 kcal

Protein8.8 g

Carbohydrates31 g

Fiber1.4 g

Sugars3.3 g

Total Fat7.5 g

Saturated Fat2.6 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat1.9 g

Omega-30.1 g

Cholesterol187 mg

Sodium498 mg

Potassium99 mg

Calcium153 mg

Iron2.7 mg

Magnesium18 mg

Phosphorus144 mg

Zinc3.1 mg

Copper0.4 mg

Manganese0.5 mg

Vitamin D0.9 mcg

Vitamin C0.7 mg

Vitamin A69 mcg

Vitamin E0.4 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.9 mg

Folate25 mcg

Choline139 mg

Caffeine0 mg

Water78 g

As published

This recipe was extracted from Buckeye cookery (1892), page 171. The excerpt below is the record exactly as published.

ut a round piece, say six inches across, from the top of a well- baked round loaf of bread, remove the inside from the loaf, leaving crust half an inch thick; make a rich oyster stew, and put in the loaf first a layer of. it, then of bread-crumbs, then oysters, and so on; place cover over the top, glaze the loaf with the beaten yolk of an egg

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