Oyster Stew

Name: Oyster Stew
Ingredients: X c. oysters; % t. flour or; Yi c milk; Vz tb. pounded cracker crumbs; 1 t. butter; salt and pepper; salt and pepper

From Cookery 1 experiments and recipes, 1912

Presented as published in 1912. 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

169Calories

12 gProtein

16 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories169 kcal

Protein12 g

Carbohydrates16 g

Fiber0.2 g

Sugars6.7 g

Total Fat9.8 g

Saturated Fat2.9 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol75 mg

Sodium153 mg

Potassium387 mg

Calcium226 mg

Iron6.1 mg

Magnesium39 mg

Phosphorus253 mg

Zinc49 mg

Copper3.6 mg

Manganese0.4 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A55 mcg

Vitamin E1.1 mg

Vitamin K1.3 mcg

Vitamin B60.1 mg

Vitamin B1212 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.8 mg

Folate21 mcg

Choline104 mg

Caffeine0 mg

Water219 g

As published

This recipe was extracted from Cookery 1 experiments and recipes (1912) by Simmons College (Boston, Mass.), page 8. The excerpt below is the record exactly as published.

Oyster Stew X c. oysters % t. flour or Yi c milk Vz tb. pounded cracker crumbs 1 t. butter salt and pepper

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