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Oyster Sauted
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
491Calories
28 gProtein
13 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories491 kcal
Protein28 g
Carbohydrates13 g
Fiber0 g
Sugars3.1 g
Total Fat36 g
Saturated Fat19 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat3.6 g
Cholesterol268 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 A293 mcg
Vitamin E5 mg
Vitamin K7.3 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
Choline328 mg
Caffeine0 mg
Water441 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 36. The excerpt below is the record exactly as published.
Oyster Sauted. Clean one pint of oysters. Drain well, sprinkle with salt and pepper. Dip into cracker crumbs. Put into hot frying-pan two tablespoons butter or same amount of good olive oil
Cook this with the app: pantry check, scaling, and the assistant.