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Oyster Stuffing
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Presented as published in 1884. 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
347Calories
20 gProtein
53 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories347 kcal
Protein20 g
Carbohydrates53 g
Fiber1.5 g
Sugars1.7 g
Total Fat5.2 g
Saturated Fat1.3 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.7 g
Cholesterol99 mg
Sodium220 mg
Potassium453 mg
Calcium160 mg
Iron14 mg
Magnesium58 mg
Phosphorus300 mg
Zinc98 mg
Copper7.2 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E2.4 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.6 mg
Folate96 mcg
Choline172 mg
Caffeine0 mg
Water225 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 99. The excerpt below is the record exactly as published.
Oyster Stuffing, — One pint of oysters, one cup of seasoned and battered cracker crumbs
Cook this with the app: pantry check, scaling, and the assistant.