pescatariangluten-freenut-freeegg-freesoy-free
Oyster Roast
From Miss Parloa's kitchen companion, 1887
Serves 1
Presented as published in 1887. 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
126Calories
14 gProtein
7 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories126 kcal
Protein14 g
Carbohydrates6.7 g
Fiber0 g
Sugars1.5 g
Total Fat7.9 g
Saturated Fat1.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Cholesterol110 mg
Sodium211 mg
Potassium388 mg
Calcium147 mg
Iron11 mg
Magnesium45 mg
Phosphorus241 mg
Zinc97 mg
Copper7.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E2.1 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate17 mcg
Choline161 mg
Caffeine0 mg
Water221 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 453. The excerpt below is the record exactly as published.
Oyster Roast. Heat half a pint of oysters to the boiling-point in their own liquor. Skim them, and then add one generous teaspoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.