pescatariannut-freeegg-freesoy-free
Oyster Stew
From The household cook book, 1902
Serves 2
Never salt oysters until just before removing from the fire, or they will shrivel and harden.
Presented as published in 1902. 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
126Calories
14 gProtein
7 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories126 kcal
Protein14 g
Carbohydrates6.7 g
Fiber0 g
Sugars1.5 g
Total Fat4.2 g
Saturated Fat1.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Cholesterol99 mg
Sodium211 mg
Potassium387 mg
Calcium146 mg
Iron11 mg
Magnesium45 mg
Phosphorus241 mg
Zinc97 mg
Copper7.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E2.1 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate17 mcg
Choline161 mg
Caffeine0 mg
Water221 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 67. The excerpt below is the record exactly as published.
OYSTER STEW — Put the liquor from 1 pint of oysters with 1 cup of sweet milk in a kettle; let it just boil, add the oysters and let it boil up once; then season with jDepper, salt, and butter, with a few crackers toasted and broken in jjieces. Never salt oysters until just before removing from the fire, or they will shrivel and harden. SMOTHERED OYSTERS — Put a piece of butter the size of an egg into a sauce^pan, with a little salt, white pepper
Cook this with the app: pantry check, scaling, and the assistant.