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Oysters on Toast

Name: Oysters on Toast
Yield: 1 servings
Ingredients: 6 oysters; Salt and pepper; ½ tablespoon butter; 1 slice toast

From The Institute cook book, 1913

Serves 1

Presented as published in 1913. 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

240Calories

20 gProtein

25 gCarbs

12 gFat

Full nutrition (33 nutrients)

Calories240 kcal

Protein20 g

Carbohydrates25 g

Fiber0.9 g

Sugars3.7 g

Total Fat12 g

Saturated Fat1.7 g

Monounsaturated Fat1 g

Polyunsaturated Fat2.2 g

Cholesterol136 mg

Sodium417 mg

Potassium509 mg

Calcium214 mg

Iron15 mg

Magnesium62 mg

Phosphorus323 mg

Zinc118 mg

Copper8.6 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E2.6 mg

Vitamin K4 mcg

Vitamin B60.1 mg

Vitamin B1226 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4 mg

Folate52 mcg

Choline200 mg

Caffeine0 mg

Water277 g

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 151. The excerpt below is the record exactly as published.

OYSTERS ON TOAST 6 oysters Salt and pepper V^ tablespoon butter 1 slice toast

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