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Oyster Stew
From How we cook in Tennessee .., 1906
Serves 4
Presented as published in 1906. 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
419Calories
30 gProtein
29 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories419 kcal
Protein30 g
Carbohydrates29 g
Fiber0 g
Sugars25 g
Total Fat23 g
Saturated Fat10 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol166 mg
Sodium396 mg
Potassium1119 mg
Calcium746 mg
Iron11 mg
Magnesium103 mg
Phosphorus733 mg
Zinc100 mg
Copper7.1 mg
Manganese0.7 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A188 mcg
Vitamin E2.4 mg
Vitamin K2.5 mcg
Vitamin B60.4 mg
Vitamin B1224 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.8 mg
Folate17 mcg
Choline248 mg
Caffeine0 mg
Water651 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 13. The excerpt below is the record exactly as published.
Oyster Stew. — Take one quart of oysters, put the liquor in a stew pan, let it boil up and skim carefully ; put in two quarts of milk, let come to a boil. Add the oysters; as soon as they begin to curl up, take off the fire ; put in one tablespoonful of butter and salt
Cook this with the app: pantry check, scaling, and the assistant.