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Oyster Stew
From The national course in home economics, 1917
Serves 4
Recipe attributed to Mrs. J. Hurie.
Presented as published in 1917. 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
226Calories
21 gProtein
14 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories226 kcal
Protein21 g
Carbohydrates14 g
Fiber0 g
Sugars7.7 g
Total Fat15 g
Saturated Fat3.7 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol150 mg
Sodium304 mg
Potassium653 mg
Calcium330 mg
Iron14 mg
Magnesium69 mg
Phosphorus415 mg
Zinc118 mg
Copper8.6 mg
Manganese0.9 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E2.6 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B1227 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.9 mg
Folate21 mcg
Choline217 mg
Caffeine0 mg
Water435 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 138. The excerpt below is the record exactly as published.
OYSTER STEW. Put two dozen oysters and their juice in the pan with one-half a pint of water and a little pepper. As soon as they boil up remove them, skim, add one pint of milk, two tablespoonfuls of butter
Cook this with the app: pantry check, scaling, and the assistant.