pescatariannut-freeegg-freesoy-free
Oyster Stew
From The home cook book, 1905
Serves 4
Presented as published in 1905. 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
231Calories
19 gProtein
19 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories231 kcal
Protein19 g
Carbohydrates19 g
Fiber1.7 g
Sugars7.5 g
Total Fat8.7 g
Saturated Fat3.6 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol114 mg
Sodium858 mg
Potassium683 mg
Calcium338 mg
Iron12 mg
Magnesium74 mg
Phosphorus378 mg
Zinc98 mg
Copper7.2 mg
Manganese1.6 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A73 mcg
Vitamin E2.3 mg
Vitamin K13 mcg
Vitamin B60.2 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.7 mg
Folate24 mcg
Choline184 mg
Caffeine0 mg
Water624 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 20. The excerpt below is the record exactly as published.
OYSTER STEW Take one quart of nice oysters. Pour them into a colander and set over a pan to drain. Look over the oysters to see that there are no shells with them. Put into a medium-sized granite preserving kettle one pint of milk and one pint and a quarter of water. To this add five soda crackers rolled very fine, one rather heaping teaspoon of salt, and a dash of pepper
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