Oyster Stew
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
628Calories
49 gProtein
57 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories628 kcal
Protein49 g
Carbohydrates57 g
Fiber0.5 g
Sugars31 g
Total Fat22 g
Saturated Fat11 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol240 mg
Sodium1379 mg
Potassium1643 mg
Calcium974 mg
Iron24 mg
Magnesium152 mg
Phosphorus1054 mg
Zinc197 mg
Copper14 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A502 mcg
Vitamin E4.6 mg
Vitamin K6 mcg
Vitamin B60.3 mg
Vitamin B1246 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)6.2 mg
Folate87 mcg
Choline322 mg
Caffeine0 mg
Water879 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 71. The excerpt below is the record exactly as published.
Oyster Stew Ingredients : i pt. oysters i pt. thin white sauce
Cook this with the app: pantry check, scaling, and the assistant.