Oyster Stew
From A text-book of cooking, 1915
The milk may be thickened with 1 tablespoonful of flour.
Presented as published in 1915. 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
399Calories
36 gProtein
25 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories399 kcal
Protein36 g
Carbohydrates25 g
Fiber0 g
Sugars15 g
Total Fat27 g
Saturated Fat6.9 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol259 mg
Sodium516 mg
Potassium1142 mg
Calcium594 mg
Iron23 mg
Magnesium118 mg
Phosphorus730 mg
Zinc196 mg
Copper14 mg
Manganese1.5 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A142 mcg
Vitamin E4.3 mg
Vitamin K5 mcg
Vitamin B60.3 mg
Vitamin B1245 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.8 mg
Folate35 mcg
Choline366 mg
Caffeine0 mg
Water658 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 115. The excerpt below is the record exactly as published.
OYSTER STEW 1 cupful milk Salt and pepper 1 pint oysters 1 tablespoonful butter
Cook this with the app: pantry check, scaling, and the assistant.