pescatariangluten-freenut-freesoy-free
Oyster Toast
From The new practical housekeeping, 1890
Serves 2
For variation, pound oysters to a paste and spread on toast.
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
698Calories
32 gProtein
13 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories698 kcal
Protein32 g
Carbohydrates13 g
Fiber0 g
Sugars2.2 g
Total Fat56 g
Saturated Fat28 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol613 mg
Sodium421 mg
Potassium719 mg
Calcium305 mg
Iron16 mg
Magnesium73 mg
Phosphorus556 mg
Zinc119 mg
Copper8.7 mg
Manganese0.9 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E3.6 mg
Vitamin K6.1 mcg
Vitamin B60.3 mg
Vitamin B1227 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.9 mg
Folate68 mcg
Choline489 mg
Caffeine0 mg
Water411 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 506. The excerpt below is the record exactly as published.
Oyster Toast. — Chop a dozen and a half good-sized oysters, season with white pepper and little nutmeg ; boil half a pint cream, put in oysters, letboil up once, take from fire, add salt to taste, stir SHELL-FISH. 585 in well-beaten yolks of four eggs
Cook this with the app: pantry check, scaling, and the assistant.