Oyster Stew
From Cooking in the elementary schools, January, 1922, 1922
A little pepper may be added last.
Presented as published in 1922. 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
838Calories
60 gProtein
59 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories838 kcal
Protein60 g
Carbohydrates59 g
Fiber0 g
Sugars50 g
Total Fat40 g
Saturated Fat20 g
Monounsaturated Fat8 g
Polyunsaturated Fat3.7 g
Omega-30.1 g
Cholesterol315 mg
Sodium3132 mg
Potassium2239 mg
Calcium1500 mg
Iron23 mg
Magnesium208 mg
Phosphorus1466 mg
Zinc199 mg
Copper14 mg
Manganese1.5 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A376 mcg
Vitamin E4.7 mg
Vitamin K5 mcg
Vitamin B60.7 mg
Vitamin B1249 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.8 mg
Niacin (B3)5.6 mg
Folate35 mcg
Choline496 mg
Caffeine0 mg
Water1537 g
As published
This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 4. The excerpt below is the record exactly as published.
Oyster Stew Crackers Celery Rice Pudding OYSTER STEW 1 pint oysters 1 c. water 1 quart milk 1 T. fat 1 t. salt
Cook this with the app: pantry check, scaling, and the assistant.