sidepescatariannut-freeegg-freesoy-free
Oyster Stuffing
From Scientific cooking with scientific methods, 1911
Serves 4
Optional additions include raisins and chopped nuts.
Presented as published in 1911. 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
480Calories
18 gProtein
62 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories480 kcal
Protein18 g
Carbohydrates62 g
Fiber3.6 g
Sugars5.8 g
Total Fat17 g
Saturated Fat8.4 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol79 mg
Sodium700 mg
Potassium355 mg
Calcium225 mg
Iron9.6 mg
Magnesium57 mg
Phosphorus257 mg
Zinc50 mg
Copper3.8 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A108 mcg
Vitamin E1.4 mg
Vitamin K7.5 mcg
Vitamin B60.1 mg
Vitamin B1211 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.5 mg
Folate96 mcg
Choline95 mg
Caffeine0 mg
Water118 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 61. The excerpt below is the record exactly as published.
Oyster Stuffing. 311, cups bread crumbs. 14 cup melted butter. 1 pint oysters. A little grated onion. Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.