Oyster Stew
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
A traditional dish for Christmas dinners.
Presented as published in 1915. 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
46Calories
3 gProtein
5 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories46 kcal
Protein3.5 g
Carbohydrates5.4 g
Fiber0 g
Sugars0.3 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol20 mg
Sodium162 mg
Potassium404 mg
Calcium86 mg
Iron2.3 mg
Magnesium22 mg
Phosphorus75 mg
Zinc20 mg
Copper1.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.5 mcg
Vitamin E0.4 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B124.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate3.5 mcg
Choline33 mg
Caffeine0 mg
Water162 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 33. The excerpt below is the record exactly as published.
Oyster stew, preparation and service of celery. Panned oysters.
Cook this with the app: pantry check, scaling, and the assistant.