pescatariannut-freeegg-freesoy-free
Oyster Toast
From Cookery and housekeeping, 1882
Serves 2
Presented as published in 1882. 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
92Calories
3 gProtein
8 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories92 kcal
Protein2.8 g
Carbohydrates8 g
Fiber0.4 g
Sugars0.9 g
Total Fat5.4 g
Saturated Fat2.8 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.4 g
Cholesterol23 mg
Sodium91 mg
Potassium67 mg
Calcium37 mg
Iron1.6 mg
Magnesium8.5 mg
Phosphorus44 mg
Zinc9.9 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3.3 mcg
Vitamin E0.2 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate15 mcg
Choline18 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 55. The excerpt below is the record exactly as published.
Oyster Toast. Beard and pound a few oysters in a mortar ; when they form a paste add a little cream, and season with pepper ; get ready some small pieces of toast
Cook this with the app: pantry check, scaling, and the assistant.