Oysters on Toast
From Seafood cookery from Carteret County kitchens, 1900
Serve hot. Good any time.
Presented as published in 1900. 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
792Calories
51 gProtein
105 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories792 kcal
Protein51 g
Carbohydrates105 g
Fiber4.1 g
Sugars13 g
Total Fat17 g
Saturated Fat4.3 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat6.5 g
Omega-30.4 g
Cholesterol240 mg
Sodium1369 mg
Potassium1147 mg
Calcium734 mg
Iron34 mg
Magnesium156 mg
Phosphorus785 mg
Zinc237 mg
Copper17 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E5.1 mg
Vitamin K6 mcg
Vitamin B60.4 mg
Vitamin B1253 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1 mg
Niacin (B3)14 mg
Folate42 mcg
Choline390 mg
Caffeine0 mg
Water598 g
As published
This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 19. The excerpt below is the record exactly as published.
OYSTERS ON TOAST ] dozen raw, shucked oysters 6 slices of white bread
Cook this with the app: pantry check, scaling, and the assistant.