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Oyster Stew
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
200Calories
18 gProtein
12 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories200 kcal
Protein18 g
Carbohydrates12 g
Fiber0 g
Sugars7.4 g
Total Fat12 g
Saturated Fat3.4 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol126 mg
Sodium258 mg
Potassium571 mg
Calcium297 mg
Iron11 mg
Magnesium59 mg
Phosphorus365 mg
Zinc98 mg
Copper7.1 mg
Manganese0.7 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A71 mcg
Vitamin E2.2 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.4 mg
Folate17 mcg
Choline183 mg
Caffeine0 mg
Water329 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 13. The excerpt below is the record exactly as published.
Oyster Stew. One quart of oysters, 1 pint of milk, ll^ tablespoons butter, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.