pescatariannut-freeegg-freesoy-free
Oysters on Toast or Canapes
From The home cook book, 1905
Serves 2
Bread should be about a quarter of an inch thick.
Presented as published in 1905. 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
641Calories
13 gProtein
45 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories641 kcal
Protein13 g
Carbohydrates45 g
Fiber4.9 g
Sugars5 g
Total Fat53 g
Saturated Fat25 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol156 mg
Sodium962 mg
Potassium520 mg
Calcium253 mg
Iron5.4 mg
Magnesium53 mg
Phosphorus226 mg
Zinc21 mg
Copper1.6 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C9.6 mg
Vitamin A267 mcg
Vitamin E4.2 mg
Vitamin K14 mcg
Vitamin B60.4 mg
Vitamin B124.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.7 mg
Folate20 mcg
Choline39 mg
Caffeine0 mg
Water136 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 27. The excerpt below is the record exactly as published.
OYSTERS ON TOAST OR CANAPES Chop two dozen large oysters and mix with a heaping tablespoon of fine breadcrumbs. Melt a heaping tablespoon of butter in a saucepan, add a cup of cream, half a teaspoon of salt and a dash of cayenne, and when all is hot tip in the oysters and breadcrumbs. Have ready four or five slices of bread
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