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Oysters a la Bermuda
From The Toronto Cook Book, 1915
Serves 8
Presented as published in 1915. 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
136Calories
14 gProtein
9 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories136 kcal
Protein14 g
Carbohydrates9 g
Fiber0.6 g
Sugars2.6 g
Total Fat7 g
Saturated Fat1.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Cholesterol107 mg
Sodium304 mg
Potassium428 mg
Calcium153 mg
Iron12 mg
Magnesium47 mg
Phosphorus248 mg
Zinc97 mg
Copper7.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A32 mcg
Vitamin E2.1 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate22 mcg
Choline163 mg
Caffeine0 mg
Water256 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 117. The excerpt below is the record exactly as published.
Oysters a la Bermuda Take two large Bermuda onions, cut in very small pieces, after allowing them to stand in water twenty minutes; then fry in two tablespoons of butter until a very light brown; add two quarts o£ oysters and their juice, season to taste with a little salt and pepper adding a pinch of cayenne
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