Oyster Stew
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
887Calories
76 gProtein
70 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories887 kcal
Protein76 g
Carbohydrates70 g
Fiber3.2 g
Sugars30 g
Total Fat44 g
Saturated Fat14 g
Monounsaturated Fat6 g
Polyunsaturated Fat5.9 g
Omega-30.1 g
Cholesterol487 mg
Sodium1033 mg
Potassium2469 mg
Calcium1245 mg
Iron48 mg
Magnesium262 mg
Phosphorus1494 mg
Zinc392 mg
Copper29 mg
Manganese4.7 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A288 mcg
Vitamin E8.8 mg
Vitamin K30 mcg
Vitamin B60.7 mg
Vitamin B1289 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.7 mg
Niacin (B3)11 mg
Folate97 mcg
Choline733 mg
Caffeine0 mg
Water1318 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 22. The excerpt below is the record exactly as published.
Oyster Stew with Crackers. Canned Peaches. Cake. Tea. Oyster Stew. — i quart oysters, i piht milk, i tablespoonful butter, 2 tablespoonfuls flour, salt to taste, J^ saltspoonful pepper
Cook this with the app: pantry check, scaling, and the assistant.