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Oyster Toast
From The new practical housekeeping, 1890
Serves 2
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
485Calories
30 gProtein
15 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories485 kcal
Protein30 g
Carbohydrates15 g
Fiber0 g
Sugars2.9 g
Total Fat33 g
Saturated Fat16 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.1 g
Cholesterol424 mg
Sodium403 mg
Potassium777 mg
Calcium323 mg
Iron21 mg
Magnesium85 mg
Phosphorus536 mg
Zinc177 mg
Copper13 mg
Manganese1.3 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A123 mcg
Vitamin E4.3 mg
Vitamin K6 mcg
Vitamin B60.2 mg
Vitamin B1240 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.2 mg
Folate56 mcg
Choline432 mg
Caffeine0 mg
Water443 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 41. The excerpt below is the record exactly as published.
Oyster Toast. — Prepare an oyster stew with plenty of milk, lightly seasoned with^ butter or cream if you have it, pepper, salt, etc., and pour over slices of toast previously dipped in hot water. Place oysters carefully on the slices and sen^e on hot platter. TOAST. 53 w Sausage Toast — ^Is made by scalding the sausages in boiling water^ firying to light brown, chop fine, and spread on bits of toast. Tomato Toast — Run a quart of stewed ripe tomatoes through a colander, place in a porcelain stew-pan, season with butter, pepper and salt and sugar to taste ; cut slices of bread thin, brown on both sides, butter and lay on a platter, and just as the bell rings for tea add a pint of good sweet cream to the stewed tomatoes, and pour them over toast. Marrow-Bone Toast — Cover two beef shinbones, five to seven inches long, with dough and wrap in muslin ; cover wi4h hot water and boil an hour and a half. Remove cloth and dough, shake or draw out the marrow with a fork upon slices of hot toast ; season with salt, a bit of cayenne and a little chopped celery. Oyster Toast — Take one and a half dozen nice oysters, chop fine, put in saucepan with some of their liquor, add pepper and a small pinch of nutmeg ; cook a minute or two, stir in the beaten yolks of two eggs and a gill of cream
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