pescatariannut-freeegg-freesoy-free
Oyster Sauté
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Presented as published in 1880. 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
181Calories
18 gProtein
14 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories181 kcal
Protein18 g
Carbohydrates14 g
Fiber0.2 g
Sugars1.9 g
Total Fat11 g
Saturated Fat1.4 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.6 g
Cholesterol136 mg
Sodium257 mg
Potassium478 mg
Calcium180 mg
Iron14 mg
Magnesium56 mg
Phosphorus300 mg
Zinc118 mg
Copper8.6 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E2.6 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B1226 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate31 mcg
Choline196 mg
Caffeine0 mg
Water269 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 50. The excerpt below is the record exactly as published.
Oyster Saut6. Two dozen large, or three dozen small, oysters, two table- spoonfuls of butter, four of fine cracker crumbs, salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.