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Oysters
From The table, 1889
Serves 4
Presented as published in 1889. 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
192Calories
21 gProtein
10 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories192 kcal
Protein21 g
Carbohydrates10 g
Fiber0.1 g
Sugars2.3 g
Total Fat12 g
Saturated Fat1.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol167 mg
Sodium2071 mg
Potassium591 mg
Calcium226 mg
Iron17 mg
Magnesium69 mg
Phosphorus366 mg
Zinc147 mg
Copper11 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A49 mcg
Vitamin E3.2 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B1233 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.5 mg
Folate26 mcg
Choline244 mg
Caffeine0 mg
Water394 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 94. The excerpt below is the record exactly as published.
Oysters. — Put thirty medium-sized oysters in their own water, with half a pint of water added, in a saucepan, with a tablespoonful of salt and half a teaspoonful of pepper, and one ounce of good butter. Let it boil once only; then serve, adding half a pint of cold milk
Cook this with the app: pantry check, scaling, and the assistant.