pescatariandairy-freenut-freeegg-freesoy-free
Oyster Toast
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. Conklin, Maywood, IL.
Presented as published in 1912. 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
234Calories
20 gProtein
23 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories234 kcal
Protein20 g
Carbohydrates23 g
Fiber0.7 g
Sugars3.5 g
Total Fat6.2 g
Saturated Fat1.7 g
Monounsaturated Fat1 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol120 mg
Sodium398 mg
Potassium503 mg
Calcium240 mg
Iron15 mg
Magnesium62 mg
Phosphorus325 mg
Zinc118 mg
Copper8.6 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E2.6 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B1226 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate21 mcg
Choline195 mg
Caffeine0 mg
Water278 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 98. The excerpt below is the record exactly as published.
OYSTER TOAST.— Toast a slice of bread rather brown. Cut off the crust and butter lightly. Have the spider hot, and into it drop, 1 at a time, 6 or more fresh oysters. Turn and stir a little as the gravy collects; add pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.