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Oysters a la Marguerite
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
52Calories
1 gProtein
10 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories52 kcal
Protein1.4 g
Carbohydrates9.7 g
Fiber3.2 g
Sugars0.2 g
Total Fat2.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol5.2 mg
Sodium4861 mg
Potassium198 mg
Calcium63 mg
Iron1.3 mg
Magnesium23 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.2 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3.4 mcg
Vitamin E0.1 mg
Vitamin K21 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.1 mcg
Choline1.4 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 31. The excerpt below is the record exactly as published.
Oysters a la Marguerite. One teaspoon of butter, 1 dozen large oysters, 1 tablespoon of chopped celery, salt and pepper to taste, simmer for 3 minutes, then add wine glass of sherry
Cook this with the app: pantry check, scaling, and the assistant.