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Oyster Roast No. 2
From Original White House Cookbook, 1887
Serves 2
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
253Calories
28 gProtein
13 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories253 kcal
Protein28 g
Carbohydrates13 g
Fiber0 g
Sugars3.1 g
Total Fat14 g
Saturated Fat2.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat2.6 g
Cholesterol214 mg
Sodium422 mg
Potassium775 mg
Calcium294 mg
Iron23 mg
Magnesium89 mg
Phosphorus482 mg
Zinc195 mg
Copper14 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A64 mcg
Vitamin E4.2 mg
Vitamin K5 mcg
Vitamin B60.2 mg
Vitamin B1243 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.6 mg
Folate35 mcg
Choline322 mg
Caffeine0 mg
Water443 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 41. The excerpt below is the record exactly as published.
OYSTER ROAST. No. 2. Put one quart of oysters in a basin with their own liquor and let them boil three or four minutes; season with a little salt, pepper and a heaping spoonful of butter
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