Oyster Toast
From Wholesome cookery, 1887
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
487Calories
38 gProtein
32 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories487 kcal
Protein38 g
Carbohydrates32 g
Fiber0.7 g
Sugars5.3 g
Total Fat22 g
Saturated Fat9.1 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat3.7 g
Omega-30.1 g
Cholesterol270 mg
Sodium659 mg
Potassium999 mg
Calcium435 mg
Iron29 mg
Magnesium118 mg
Phosphorus633 mg
Zinc236 mg
Copper17 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E5.1 mg
Vitamin K6.7 mcg
Vitamin B60.2 mg
Vitamin B1253 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7 mg
Folate42 mcg
Choline390 mg
Caffeine0 mg
Water562 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 66. The excerpt below is the record exactly as published.
Oyster Toast. Pound 12 oysters with a couple of tablespoonfuls of cream and a little pepper ; stir over the Are for 1 minute, so as to form a paste. Have ready some hot buttered toast
Cook this with the app: pantry check, scaling, and the assistant.