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Oysters, Casino
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
93Calories
8 gProtein
9 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories93 kcal
Protein8.1 g
Carbohydrates9.3 g
Fiber1.7 g
Sugars1.4 g
Total Fat3.1 g
Saturated Fat0.9 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol51 mg
Sodium2547 mg
Potassium313 mg
Calcium104 mg
Iron6.4 mg
Magnesium35 mg
Phosphorus136 mg
Zinc49 mg
Copper3.6 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A18 mcg
Vitamin E1.2 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B1211 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate16 mcg
Choline84 mg
Caffeine0 mg
Water139 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 103. The excerpt below is the record exactly as published.
OYSTERS, CASINO Open oysters carefully to retain juice. Remove upper shell, leaving oysters in deeper half. Sprinkle each with few drops of lemon juice and a bit of finely minced green pepper. Season with salt and pepper and on each put a half-inch square of bacon or 3 small bits. Set in pan of coarse salt and bake in hot oven (450° F.) or under broiler until bacon crisps. BROILED OR SAUTEED OYSTERS 1 pint selected oysters
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