pescatariannut-freeegg-freesoy-freefish-free
Oysters and Noodles
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
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
201Calories
1 gProtein
2 gCarbs
21 gFat
Full nutrition (22 nutrients)
Calories201 kcal
Protein1.2 g
Carbohydrates2.2 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Cholesterol60 mg
Sodium12 mg
Potassium57 mg
Calcium36 mg
Iron0 mg
Magnesium3.5 mg
Phosphorus33 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water34 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 14. The excerpt below is the record exactly as published.
Oysters and Noodles. Make noodles and cut them about half an inch wide, boil in salt water, drain, pour cold water over them and drain well. Butter a pudding dish, put in a layer of noodles, then of oysters, sprinkle a little salt and pepper over them and flakes of butter here and there, then another layer of noodles, then oysters again until your dish is full. Have the upper layer of noodles, pour the oysters and a cup of cream
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