Oyster Toast
From La cuisine creole, 1885
Presented as published in 1885. 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
668Calories
62 gProtein
57 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories668 kcal
Protein62 g
Carbohydrates57 g
Fiber1.4 g
Sugars9.4 g
Total Fat19 g
Saturated Fat5.2 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat6.4 g
Omega-30.1 g
Cholesterol397 mg
Sodium1129 mg
Potassium1618 mg
Calcium712 mg
Iron48 mg
Magnesium195 mg
Phosphorus1030 mg
Zinc390 mg
Copper28 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A129 mcg
Vitamin E8.4 mg
Vitamin K9.9 mcg
Vitamin B60.4 mg
Vitamin B1287 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate69 mcg
Choline645 mg
Caffeine0 mg
Water904 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 14. The excerpt below is the record exactly as published.
OYSTER TOAST. A nice little dish for a luncheon or a late supper. Scald a quart of oysters in their own liquor, take them LA CUISINE CREOLE. 29 out and pound or chop them to a paste; add a little cream or fresh butter, and some pepper and sait. Qet ready some thin slices of toast
Cook this with the app: pantry check, scaling, and the assistant.