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Oysters, Boiled
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for one or two persons.
Presented as published in 1892. 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
153Calories
17 gProtein
8 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories153 kcal
Protein17 g
Carbohydrates8.2 g
Fiber0 g
Sugars1.9 g
Total Fat5.1 g
Saturated Fat1.4 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.6 g
Cholesterol120 mg
Sodium255 mg
Potassium468 mg
Calcium177 mg
Iron14 mg
Magnesium54 mg
Phosphorus291 mg
Zinc118 mg
Copper8.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E2.6 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B1226 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate21 mcg
Choline195 mg
Caffeine0 mg
Water267 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1060. The excerpt below is the record exactly as published.
Oysters, Boiled. — Wash the shells care- fully ; throw them into a saucepan of boOing water, and let them boil quickly for three or OYS (492) OYS four minutes, then take them up, and serve them in the shells, with melted butter in a tureen. Probable cost, Is. 6d. to 3s. per dozen. Oysters, Broiled. — Take a dozen large oysters, dry them in a soft cloth, and dip them into beaten egg, and afterwards into finely- grated bread-crumbs. Rub the bars of a double wire gridiron with a little butter, place the oysters upon it, and broil them over a clear, but not fierce fire. AVhen one side is done, turn them upon the other. Put a small lump of fresh butter upon a hot dish, lay the oysters upon it, sprinkle a little pepper over them, and serve. Time to broil, one or two minutes. Probable cost. Is. 6d. to 3s. per dozen. Sufficient for one or two persons. Oysters Broiled in their Shells.— Take a dozen oysters
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