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Oyster Stuffing
From The household cook book, 1902
Serves 4
Presented as published in 1902. 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
335Calories
15 gProtein
10 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories335 kcal
Protein15 g
Carbohydrates10 g
Fiber0.7 g
Sugars3.1 g
Total Fat26 g
Saturated Fat15 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol157 mg
Sodium215 mg
Potassium450 mg
Calcium164 mg
Iron12 mg
Magnesium50 mg
Phosphorus258 mg
Zinc98 mg
Copper7.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A217 mcg
Vitamin E2.8 mg
Vitamin K7.5 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate26 mcg
Choline169 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 114. The excerpt below is the record exactly as published.
Oyster Stuffing. — Take a small loaf of baker's bread, remove the crust, and crumb the bread very fine; pour on hot water enough to moisten it, and cover it tight. Chop 1 large onion and a qt, of oysters, take ^ cup of melted butter, 1 teaspoon of powdered sage, and salt to taste. Mix all together, and if the oyster liquor does not make it moist enough, add a little more hot water
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