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Oysters in Ramekins
From The Twin-city housewife, 1920
Serves 2
Presented as published in 1920. 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
493Calories
36 gProtein
57 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories493 kcal
Protein36 g
Carbohydrates57 g
Fiber3 g
Sugars6.8 g
Total Fat12 g
Saturated Fat3.1 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol198 mg
Sodium2041 mg
Potassium907 mg
Calcium408 mg
Iron26 mg
Magnesium117 mg
Phosphorus582 mg
Zinc196 mg
Copper14 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E4.3 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B1244 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.6 mg
Folate99 mcg
Choline331 mg
Caffeine0 mg
Water445 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 19. The excerpt below is the record exactly as published.
Oysters in Ramekins Wash oysters and put in saucepan with boiling water until edges begin to curl. Place in ramekins, sprinkle with buttered bread crumbs, season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.