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Oysters on Toast
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
454Calories
19 gProtein
11 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories454 kcal
Protein19 g
Carbohydrates11 g
Fiber0 g
Sugars1.9 g
Total Fat42 g
Saturated Fat19 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat1.6 g
Cholesterol226 mg
Sodium5124 mg
Potassium555 mg
Calcium235 mg
Iron14 mg
Magnesium59 mg
Phosphorus342 mg
Zinc118 mg
Copper8.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E2.6 mg
Vitamin K5.1 mcg
Vitamin B60.1 mg
Vitamin B1226 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate21 mcg
Choline195 mg
Caffeine0 mg
Water319 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 153. The excerpt below is the record exactly as published.
Oysters on Toast. Place in granite pan or in chafing-dish, one table- spoon best butter, one dozen large oysters (with mus- cular portion removed), a salt-spoon of salt, and a little white pepper. When thoroughly heated, stir in three-fourths cup of good cream
Cook this with the app: pantry check, scaling, and the assistant.