Oysters and Macaroni
From Historic Paxton, her days and her ways, 1722-1913, 1913
Presented as published in 1913. 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
1347Calories
86 gProtein
196 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1347 kcal
Protein86 g
Carbohydrates196 g
Fiber7.3 g
Sugars12 g
Total Fat20 g
Saturated Fat5.3 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat6.5 g
Omega-30.1 g
Cholesterol397 mg
Sodium857 mg
Potassium2053 mg
Calcium633 mg
Iron49 mg
Magnesium299 mg
Phosphorus1391 mg
Zinc393 mg
Copper29 mg
Manganese5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A129 mcg
Vitamin E8.7 mg
Vitamin K10 mcg
Vitamin B60.6 mg
Vitamin B1287 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate110 mcg
Choline645 mg
Caffeine0 mg
Water905 g
As published
This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 56. The excerpt below is the record exactly as published.
Oysters and Macaroni (Mrs. J. A. Lutz.) % pound of macaroni. 1 quart of oysters
Cook this with the app: pantry check, scaling, and the assistant.