pescatariannut-freeegg-freesoy-free
Oyster Sandwiches
From The home cook book, 1905
Serves 6
Presented as published in 1905. 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
114Calories
12 gProtein
8 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories114 kcal
Protein12 g
Carbohydrates7.6 g
Fiber0.1 g
Sugars1.4 g
Total Fat5.4 g
Saturated Fat1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.1 g
Cholesterol85 mg
Sodium192 mg
Potassium318 mg
Calcium124 mg
Iron9.4 mg
Magnesium37 mg
Phosphorus199 mg
Zinc79 mg
Copper5.7 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A26 mcg
Vitamin E1.7 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B1218 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate17 mcg
Choline130 mg
Caffeine0 mg
Water179 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 123. The excerpt below is the record exactly as published.
OYSTER SANDWICHES Take two dozen oysters, chop fine, add salt and cayenne, and heat in a saucepan. Drop in a tablespoon of butter and SANDWICHES 223 three tablespoons of fine breadcrumbs. Cook three or four minutes and cool for spreading on thin slices of buttered bread
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