Oyster Stew

Name: Oyster Stew
Ingredients: 3c. ™malk.; 2 tsp. oyster juice; 1-16 tsp. salt; + tbsp. butter; Pepper; 3 oysters; 1 tsp. powdered cracker crumbs

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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

587Calories

35 gProtein

56 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories587 kcal

Protein35 g

Carbohydrates56 g

Fiber6.4 g

Sugars36 g

Total Fat38 g

Saturated Fat15 g

Monounsaturated Fat5.6 g

Polyunsaturated Fat1.8 g

Omega-30.1 g

Cholesterol179 mg

Sodium558 mg

Potassium1668 mg

Calcium1101 mg

Iron9.5 mg

Magnesium158 mg

Phosphorus928 mg

Zinc62 mg

Copper4.6 mg

Manganese3.7 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A260 mcg

Vitamin E1.9 mg

Vitamin K43 mcg

Vitamin B60.6 mg

Vitamin B1217 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.2 mg

Niacin (B3)2.6 mg

Folate18 mcg

Choline231 mg

Caffeine0 mg

Water783 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 59. The excerpt below is the record exactly as published.

OYSTER STEW. 3c. ™malk. 2 tsp. oyster juice. 1-16 tsp. salt. + tbsp. butter. Pepper. 3 oysters. 1 tsp. powdered cracker crumbs

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