Oyster Stew

Name: Oyster Stew
Ingredients: 2 tablespoonfuls of bread crumbs; 1/2 cup of water; 18 oysters; 1 tablespoonful of butter; 1/2 cup of cream; parsley; lemon juice; salt; pepper

From Delicate dishes, 1896

Mrs. C. H. Bixby

Presented as published in 1896. 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

914Calories

56 gProtein

39 gCarbs

69 gFat

Full nutrition (33 nutrients)

Calories914 kcal

Protein56 g

Carbohydrates39 g

Fiber0.6 g

Sugars6.4 g

Total Fat69 g

Saturated Fat28 g

Monounsaturated Fat11 g

Polyunsaturated Fat5 g

Cholesterol512 mg

Sodium893 mg

Potassium1548 mg

Calcium633 mg

Iron42 mg

Magnesium176 mg

Phosphorus965 mg

Zinc354 mg

Copper26 mg

Manganese2.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A117 mcg

Vitamin E7.7 mg

Vitamin K13 mcg

Vitamin B60.3 mg

Vitamin B1279 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)9.3 mg

Folate77 mcg

Choline587 mg

Caffeine0 mg

Water990 g

As published

This recipe was extracted from Delicate dishes (1896), page 42. The excerpt below is the record exactly as published.

OYSTER STEW. Two tablespoonfuls of bread crumbs and ^ cup of water, cooked for a few minutes. Add 18 oysters and sim- mer until the edges are slightly curled; add 1 tablespoonful of butter and Yo cup of cream. Season with parsley, lemon juice, salt and pepper

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