pescatariangluten-freenut-freesoy-free
Oyster Toast
From The household cook book, 1902
Serves 2
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
567Calories
34 gProtein
21 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories567 kcal
Protein34 g
Carbohydrates21 g
Fiber2.6 g
Sugars3.3 g
Total Fat38 g
Saturated Fat19 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol426 mg
Sodium468 mg
Potassium871 mg
Calcium352 mg
Iron22 mg
Magnesium113 mg
Phosphorus596 mg
Zinc178 mg
Copper13 mg
Manganese1.7 mg
Vitamin D1 mcg
Vitamin C0.4 mg
Vitamin A139 mcg
Vitamin E4.4 mg
Vitamin K6.1 mcg
Vitamin B60.3 mg
Vitamin B1240 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.4 mg
Folate65 mcg
Choline441 mg
Caffeine0 mg
Water473 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 67. The excerpt below is the record exactly as published.
OYSTER TOAST — Chop fine 1^ dozen good large oysters, and season with pepper, salt, and a dash of nutmeg. Beat together ^ cup of cream and yolks of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.