Oysters and Macaroni
From Delicate dishes, 1896
Presented as published in 1896. 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
2633Calories
92 gProtein
530 gCarbs
11 gFat
Full nutrition (32 nutrients)
Calories2633 kcal
Protein92 g
Carbohydrates530 g
Fiber23 g
Sugars19 g
Total Fat11 g
Saturated Fat2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat4 g
Omega-30.2 g
Cholesterol0 mg
Sodium43 mg
Potassium1583 mg
Calcium149 mg
Iron9.2 mg
Magnesium376 mg
Phosphorus1341 mg
Zinc10 mg
Copper2.1 mg
Manganese6.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K0.7 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate128 mcg
Water70 g
As published
This recipe was extracted from Delicate dishes (1896), page 24. The excerpt below is the record exactly as published.
OYSTERS AND MACARONI. Boil macaroni in salted water until done, then put a layer of it in a deep dish and over this a thick layer of oys- ters. Season with butter, cayenne pepper, salt and a little grated lemon rind. Add a gill of cream or milk to a quart dish. Strew top with bread crumbs
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