pescatariannut-freeegg-freesoy-free
Oysters Broiled
From The Pattern cook-book, 1890
Serves 1
Fine cracker-crumbs may be used instead of flour, if preferred.
Presented as published in 1890. 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
359Calories
8 gProtein
37 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories359 kcal
Protein8.4 g
Carbohydrates37 g
Fiber6.3 g
Sugars0.5 g
Total Fat22 g
Saturated Fat13 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol74 mg
Sodium9751 mg
Potassium453 mg
Calcium157 mg
Iron6.2 mg
Magnesium59 mg
Phosphorus121 mg
Zinc20 mg
Copper1.8 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E1.3 mg
Vitamin K43 mcg
Vitamin B60.1 mg
Vitamin B124.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate49 mcg
Choline40 mg
Caffeine0 mg
Water54 g
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 49. The excerpt below is the record exactly as published.
OYSTERS, BROILED. Use the oyster-broiler for this work. (See " Kitchen Utensils.") Only the largest oysters are suitable for broil- ing. Drain the oysters, season with salt and pepper, dip them one by one in melted butter, and roll them in flour
Cook this with the app: pantry check, scaling, and the assistant.