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Oysters on Toast
From The white ribbon cook book, 1894
Serves 4
Serve as soon as possible to avoid toughening the oysters.
Presented as published in 1894. 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
148Calories
15 gProtein
9 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories148 kcal
Protein15 g
Carbohydrates8.8 g
Fiber0 g
Sugars3 g
Total Fat6.1 g
Saturated Fat1.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol105 mg
Sodium223 mg
Potassium433 mg
Calcium184 mg
Iron11 mg
Magnesium48 mg
Phosphorus272 mg
Zinc98 mg
Copper7.1 mg
Manganese0.7 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A42 mcg
Vitamin E2.1 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.3 mg
Folate17 mcg
Choline167 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 17. The excerpt below is the record exactly as published.
Oysters on Toast — Drain the liquor from a qt. of oysters; cut each into 4 pieces, and strain through coarse muslin back into the sauce. When it boils again, dip out a small cupful and keep it hot. Stir into that left on the range a liberal teaspoonful of butter rolled in a scant teaspoonful of cornstarch. In another vessel heat }4, cup of milk. Stir the oysters into the thickened liquor; season with pepper and salt, and cook, after they are scalding hot, 5 minutes before adding the milk. Line a hot platter with neat slices of crustless toast
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