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Oyster Toast

Name: Oyster Toast
Yield: 2 servings
Ingredients: 15 large oysters; 2 well beaten eggs; 1 gill cream

From Atlanta women's club cook book, 1921

Serves 2

Presented as published in 1921. 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

464Calories

29 gProtein

13 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories464 kcal

Protein29 g

Carbohydrates13 g

Fiber0 g

Sugars2.5 g

Total Fat32 g

Saturated Fat15 g

Monounsaturated Fat7.1 g

Polyunsaturated Fat2.9 g

Omega-30 g

Cholesterol396 mg

Sodium402 mg

Potassium711 mg

Calcium285 mg

Iron18 mg

Magnesium77 mg

Phosphorus496 mg

Zinc148 mg

Copper11 mg

Manganese1.1 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A129 mcg

Vitamin E3.7 mg

Vitamin K5.3 mcg

Vitamin B60.2 mg

Vitamin B1233 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)3.5 mg

Folate50 mcg

Choline391 mg

Caffeine0 mg

Water406 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 72. The excerpt below is the record exactly as published.

OYSTER TOAST. 15 large oysters. 2 well beaten eggs. 1 gill cream

Cook this with the app: pantry check, scaling, and the assistant.