Oysters A’ La Marguerite

Name: Oysters A’ La Marguerite
Ingredients: One dozen large oysters; a teaspoonful of butter; a tablespoonful of chopped celery; a wine-glass of sherry

From The housewife's aid, 1950

Recipe by Mrs. W. D. Hood.

Presented as published in 1950. 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

308Calories

34 gProtein

17 gCarbs

14 gFat

Full nutrition (33 nutrients)

Calories308 kcal

Protein34 g

Carbohydrates17 g

Fiber0 g

Sugars3.7 g

Total Fat14 g

Saturated Fat2.8 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat3.2 g

Cholesterol250 mg

Sodium524 mg

Potassium974 mg

Calcium361 mg

Iron28 mg

Magnesium110 mg

Phosphorus586 mg

Zinc236 mg

Copper17 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E5.1 mg

Vitamin K6 mcg

Vitamin B60.2 mg

Vitamin B1253 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5.6 mg

Folate42 mcg

Choline390 mg

Caffeine0 mg

Water548 g

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 5. The excerpt below is the record exactly as published.

OYSTERS A’ LA MARGUERITE One dozen large oysters, a teaspoonful of butter, a tablespoon- ful of chopped celery, salt and pepper to taste. Simmer for three minutes; add a wine-glass of sherry

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