Oyster Stew

Name: Oyster Stew
Ingredients: one quart of oysters; one pint of milk; one tablespoonful of butter; pepper and salt to taste

From Trinity cook book, 1925

Avoid long boiling of milk or oysters.

Presented as published in 1925. 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

798Calories

73 gProtein

50 gCarbs

44 gFat

Full nutrition (34 nutrients)

Calories798 kcal

Protein73 g

Carbohydrates50 g

Fiber0 g

Sugars30 g

Total Fat44 g

Saturated Fat14 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat5.8 g

Omega-30.1 g

Cholesterol487 mg

Sodium1030 mg

Potassium2281 mg

Calcium1187 mg

Iron46 mg

Magnesium237 mg

Phosphorus1457 mg

Zinc392 mg

Copper28 mg

Manganese2.9 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A285 mcg

Vitamin E8.7 mg

Vitamin K9.9 mcg

Vitamin B60.6 mg

Vitamin B1289 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.6 mg

Niacin (B3)9.7 mg

Folate69 mcg

Choline732 mg

Caffeine0 mg

Water1315 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 48. The excerpt below is the record exactly as published.

OYSTER STEW One quart of oysters, one pint of milk, one tablespoonful of butter, pepper and salt to taste

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