Oysters in a Loaf

Name: Oysters in a Loaf
Ingredients: fifty good, fat oysters; sufficient milk to make one pint; two tablespoonfuls butter; two of flour; the yolks of two eggs; a tablespoonful of parsley

From The bachelor and the chafing dish, 1895

Presented as published in 1895. 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

1769Calories

173 gProtein

104 gCarbs

90 gFat

Full nutrition (34 nutrients)

Calories1769 kcal

Protein173 g

Carbohydrates104 g

Fiber0.1 g

Sugars39 g

Total Fat90 g

Saturated Fat24 g

Monounsaturated Fat13 g

Polyunsaturated Fat16 g

Omega-30.1 g

Cholesterol1493 mg

Sodium2458 mg

Potassium4820 mg

Calcium2143 mg

Iron118 mg

Magnesium527 mg

Phosphorus3140 mg

Zinc986 mg

Copper72 mg

Manganese7.6 mg

Vitamin D6.7 mcg

Vitamin C5.9 mg

Vitamin A660 mcg

Vitamin E23 mg

Vitamin K98 mcg

Vitamin B61.3 mg

Vitamin B12222 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)3.5 mg

Niacin (B3)25 mg

Folate254 mcg

Choline2006 mg

Caffeine0 mg

Water2741 g

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 34. The excerpt below is the record exactly as published.

Oysters in a Loaf. — Drain fifty good, fat oys- ters. Put them over the fire ; watch carefully to a boil. Drain ; add to the liquor sufficient milk to make one pint. Rub together two tablespoonfuls butter and two of flour. Add milk and liquor. When boiling add oysters, the yolks of two eggs added quickly, a tablespoonful of parsley

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