pescatariannut-freeegg-freesoy-free
Oyster Stew
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
Do not cook oysters in milk as it toughens them.
Presented as published in 1907. 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
532Calories
37 gProtein
22 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories532 kcal
Protein37 g
Carbohydrates22 g
Fiber0.2 g
Sugars3.9 g
Total Fat37 g
Saturated Fat15 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol324 mg
Sodium1125 mg
Potassium1038 mg
Calcium408 mg
Iron29 mg
Magnesium118 mg
Phosphorus641 mg
Zinc244 mg
Copper18 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A81 mcg
Vitamin E5.3 mg
Vitamin K8.6 mcg
Vitamin B60.2 mg
Vitamin B1254 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6 mg
Folate48 mcg
Choline404 mg
Caffeine0 mg
Water646 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 99. The excerpt below is the record exactly as published.
Oyster Stew To 1 cup strained oyster liquor add % cup water, boil and «kim, then add V2. teasp salt, ^ teasp pepper, 1 tablesp butter and 1 tablesp fine cracker crumbs. When it boils add 1 qt oysters and boil 1 minute. Put Vo, cup cream
Cook this with the app: pantry check, scaling, and the assistant.