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Oyster Stuffing

Name: Oyster Stuffing
Yield: 7 servings
Ingredients: Bread crumbs, 1 1/2 cups; Salt and pepper; Chopped parsley, 1 tablespoon; Chopped celery, 1 tablespoon; Butter, 3 tablespoons; Egg, 1; Onion, 1; Oysters, 3 dozen; Milk

From Mary Jane's cook book, 1916

Serves 7

Presented as published in 1916. 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

244Calories

19 gProtein

26 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories244 kcal

Protein19 g

Carbohydrates26 g

Fiber1.4 g

Sugars4.1 g

Total Fat11 g

Saturated Fat1.8 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol143 mg

Sodium403 mg

Potassium499 mg

Calcium209 mg

Iron13 mg

Magnesium60 mg

Phosphorus313 mg

Zinc102 mg

Copper7.4 mg

Manganese1 mg

Vitamin D0.2 mcg

Vitamin C1.6 mg

Vitamin A46 mcg

Vitamin E2.3 mg

Vitamin K4.2 mcg

Vitamin B60.1 mg

Vitamin B1223 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.9 mg

Folate50 mcg

Choline193 mg

Caffeine0 mg

Water261 g

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 102. The excerpt below is the record exactly as published.

OYSTER STUFFING. Bread crumbs, ll/2 cups. Salt and pepper. Chopped parsley, 1 tablespoon. Chopped celery, 1 tablespoon. Butter, 3 tablespoons. Egg, 1. Onion, 1. Oysters, 3 dozen. Milk

Cook this with the app: pantry check, scaling, and the assistant.