pescatariannut-freeegg-freesoy-free
Oysters and Macaroni
From Cookery and housekeeping, 1882
Serves 1
Presented as published in 1882. 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
350Calories
11 gProtein
55 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories350 kcal
Protein11 g
Carbohydrates55 g
Fiber13 g
Sugars6.7 g
Total Fat12 g
Saturated Fat5.7 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol46 mg
Sodium238 mg
Potassium367 mg
Calcium230 mg
Iron4.6 mg
Magnesium49 mg
Phosphorus163 mg
Zinc21 mg
Copper1.7 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A9.5 mcg
Vitamin E0.7 mg
Vitamin K2.8 mcg
Vitamin B60.3 mg
Vitamin B124.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate48 mcg
Choline45 mg
Caffeine0 mg
Water145 g
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 54. The excerpt below is the record exactly as published.
Oysters and Macaroni. Lay some stewed macaroni in a deep dish ; put upon it a thick layer of oysters, bearded, and seasoned with cayenne pepper and grated lemon rind ; add a small teacupful of cream ; strev/ breadcrumbs over the top
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