Oysters on Toast

Name: Oysters on Toast
Ingredients: One solid quart of oysters; one-half teaspoonful of Bovril; one-quarter teaspoonful of pepper; one level teaspoonful of salt; two tablespoonfuls of butter; six slices of toast

From The Common sense recipe book, 1898

For a richer dish, beat the yolks of two eggs with four tablespoons of water and stir in with the oysters when they boil up.

Presented as published in 1898. 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

1035Calories

73 gProtein

126 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories1035 kcal

Protein73 g

Carbohydrates126 g

Fiber5.4 g

Sugars18 g

Total Fat46 g

Saturated Fat6.2 g

Monounsaturated Fat4 g

Polyunsaturated Fat9 g

Omega-30 g

Cholesterol462 mg

Sodium4787 mg

Potassium1808 mg

Calcium809 mg

Iron52 mg

Magnesium228 mg

Phosphorus1162 mg

Zinc391 mg

Copper29 mg

Manganese3.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A129 mcg

Vitamin E8.9 mg

Vitamin K17 mcg

Vitamin B60.4 mg

Vitamin B1287 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.5 mg

Niacin (B3)16 mg

Folate258 mcg

Choline676 mg

Caffeine0 mg

Water942 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 15. The excerpt below is the record exactly as published.

One solid quart of oysters, one-half teaspoonful of Bovril, one-quarter teaspoonful of pepper, one level teaspoonful of salt, two tablespoonfuls of butter, six slices of toast

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