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Oyster Toast
From Original White House Cookbook, 1887
Serves 1
Presented as published in 1887. 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
289Calories
28 gProtein
17 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories289 kcal
Protein28 g
Carbohydrates17 g
Fiber0 g
Sugars8.5 g
Total Fat11 g
Saturated Fat4.3 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol184 mg
Sodium407 mg
Potassium844 mg
Calcium400 mg
Iron20 mg
Magnesium91 mg
Phosphorus534 mg
Zinc167 mg
Copper12 mg
Manganese1.3 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A94 mcg
Vitamin E3.7 mg
Vitamin K4.2 mcg
Vitamin B60.2 mg
Vitamin B1238 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4 mg
Folate30 mcg
Choline297 mg
Caffeine0 mg
Water485 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 327. The excerpt below is the record exactly as published.
OYSTER TOAST. Make a nice slice of dry toast, butter it and lay it on a hot dish. Put six oysters, half a teacupful of their own liquor, and half a cupful of milk, into a tin cup or basin, and boil one minute. Season with a little butter, pepper and salt
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