pescatariannut-freeegg-freesoy-free
Oyster Stew
From Scientific cooking with scientific methods, 1911
Serves 4
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
231Calories
25 gProtein
15 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories231 kcal
Protein25 g
Carbohydrates15 g
Fiber0 g
Sugars2.6 g
Total Fat13 g
Saturated Fat2 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.2 g
Cholesterol185 mg
Sodium944 mg
Potassium668 mg
Calcium252 mg
Iron20 mg
Magnesium77 mg
Phosphorus417 mg
Zinc167 mg
Copper12 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A55 mcg
Vitamin E3.6 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B1237 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate36 mcg
Choline276 mg
Caffeine0 mg
Water379 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 146. The excerpt below is the record exactly as published.
Oyster Stew. 2 tablespoons butter. 24 oysters. 2 tablespoons flour. lA teaspoon salt. 1 pint oyster liquor. White pepper
Cook this with the app: pantry check, scaling, and the assistant.