Oysters and Potatoes

Name: Oysters and Potatoes
Ingredients: one pint of hot mashed potatoes; eight ounces of almonds; smoothed with thick cream; cover with fried oysters; slices of lemon

From Council cook book, 1908

Presented as published in 1908. 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

1905Calories

58 gProtein

106 gCarbs

139 gFat

Full nutrition (34 nutrients)

Calories1905 kcal

Protein58 g

Carbohydrates106 g

Fiber33 g

Sugars8.1 g

Total Fat139 g

Saturated Fat21 g

Monounsaturated Fat77 g

Polyunsaturated Fat29 g

Omega-30.4 g

Cholesterol60 mg

Sodium1365 mg

Potassium2917 mg

Calcium732 mg

Iron9.7 mg

Magnesium649 mg

Phosphorus1420 mg

Zinc7.9 mg

Copper2.1 mg

Manganese5.3 mg

Vitamin D0.5 mcg

Vitamin C0.5 mg

Vitamin A243 mcg

Vitamin E1.3 mg

Vitamin K11 mcg

Vitamin B60.7 mg

Vitamin B121 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.4 mg

Niacin (B3)13 mg

Folate27 mcg

Choline72 mg

Caffeine0 mg

Water368 g

As published

This recipe was extracted from Council cook book (1908), page 14. The excerpt below is the record exactly as published.

Oysters and Potatoes. Beat lightly with a fork one pint of hot mashed potatoes. Blanch and pound to a paste eight ounces of almonds, smoothed with thick cream. Add these to the potatoes. Beat together until creamy, pile on a platter, cover with fried oysters and slices of lemon

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