Oyster Stew

Name: Oyster Stew
Ingredients: 1 quart oysters; 1 quart milk; 3 tablespoons butter; } cup cracker crumbs; 1 teaspoon salt; } teaspoon Pure Gold pepper

From Blue Ribbon and Pure Gold cook book, 1905

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

1311Calories

94 gProtein

119 gCarbs

82 gFat

Full nutrition (34 nutrients)

Calories1311 kcal

Protein94 g

Carbohydrates119 g

Fiber1.5 g

Sugars53 g

Total Fat82 g

Saturated Fat23 g

Monounsaturated Fat9.3 g

Polyunsaturated Fat6.7 g

Omega-30.1 g

Cholesterol608 mg

Sodium3560 mg

Potassium3084 mg

Calcium1805 mg

Iron48 mg

Magnesium309 mg

Phosphorus2014 mg

Zinc394 mg

Copper29 mg

Manganese3.5 mg

Vitamin D9.4 mcg

Vitamin C0 mg

Vitamin A441 mcg

Vitamin E9.2 mg

Vitamin K10 mcg

Vitamin B60.9 mg

Vitamin B1292 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)2.5 mg

Niacin (B3)13 mg

Folate148 mcg

Choline830 mg

Caffeine0 mg

Water1753 g

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 15. The excerpt below is the record exactly as published.

Oyster Stew—1 quart oysters, 1 quart milk, 3 tablespoons butter, } cup cracker crumbs, 1 teaspoon salt, } teaspoon Pure Gold pepper

Cook this with the app: pantry check, scaling, and the assistant.