Oyster Stew

Name: Oyster Stew
Ingredients: 3 tablespoons of butter or substitute; 3 tablespoons of flour; 1 quart of milk; 1 pint of oysters; pepper, salt, and chopped parsley to taste

From Use and preparation of food, 1919

Presented as published in 1919. 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

1281Calories

63 gProtein

77 gCarbs

80 gFat

Full nutrition (34 nutrients)

Calories1281 kcal

Protein63 g

Carbohydrates77 g

Fiber0 g

Sugars50 g

Total Fat80 g

Saturated Fat56 g

Monounsaturated Fat10 g

Polyunsaturated Fat4 g

Omega-30.1 g

Cholesterol315 mg

Sodium795 mg

Potassium2269 mg

Calcium1496 mg

Iron24 mg

Magnesium212 mg

Phosphorus1491 mg

Zinc199 mg

Copper14 mg

Manganese1.6 mg

Vitamin D9.4 mcg

Vitamin C0 mg

Vitamin A376 mcg

Vitamin E6.2 mg

Vitamin K15 mcg

Vitamin B60.8 mg

Vitamin B1249 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.9 mg

Niacin (B3)7.2 mg

Folate72 mcg

Choline496 mg

Caffeine0 mg

Water1303 g

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 77. The excerpt below is the record exactly as published.

OYSTEK STEW. Melt 3 tablespoons of butter or substitute in a pan, stir in 3 tablespoons of flour, and add a quart of milk, stirring constantly. When thickened, add i pint of oysters, season with pepper, salt, and chopped parsley, and rem

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