pescatariannut-freeegg-freesoy-free

Oyster Stuffing

Name: Oyster Stuffing
Yield: 6 servings
Ingredients: Two cupfuls of bread-crumbs; One table-spoonful of butter; One table-spoonful of chopped parsley; Two tea-spoonfuls of salt; One-half tea-spoonful of pepper; Twenty-five oysters

From The Pattern cook-book, 1890

Serves 6

Presented as published in 1890. 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

107Calories

12 gProtein

6 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories107 kcal

Protein12 g

Carbohydrates5.8 g

Fiber0.1 g

Sugars1.3 g

Total Fat5.4 g

Saturated Fat1 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol89 mg

Sodium955 mg

Potassium332 mg

Calcium126 mg

Iron9.7 mg

Magnesium38 mg

Phosphorus203 mg

Zinc82 mg

Copper6 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C1 mg

Vitamin A30 mcg

Vitamin E1.8 mg

Vitamin K15 mcg

Vitamin B60.1 mg

Vitamin B1218 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.9 mg

Folate16 mcg

Choline136 mg

Caffeine0 mg

Water186 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 89. The excerpt below is the record exactly as published.

OYSTER STUFFING. Two cupfuls of bread-crumbs. One table-spoonful of butter. One table-spoonful of chopped parsley. Two tea-spoonfuls of salt. One-half tea-spoonful of pepper. Twenty-five oysters

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