pescatariannut-freeegg-freesoy-free
Oysters Panned in the Shell
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
746Calories
45 gProtein
109 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories746 kcal
Protein45 g
Carbohydrates109 g
Fiber3 g
Sugars4.1 g
Total Fat23 g
Saturated Fat3.2 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat4 g
Cholesterol271 mg
Sodium530 mg
Potassium1071 mg
Calcium382 mg
Iron33 mg
Magnesium136 mg
Phosphorus704 mg
Zinc237 mg
Copper17 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E5.6 mg
Vitamin K6.3 mcg
Vitamin B60.2 mg
Vitamin B1253 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.1 mg
Niacin (B3)12 mg
Folate198 mcg
Choline413 mg
Caffeine0 mg
Water545 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 29. The excerpt below is the record exactly as published.
Oysters Panned in the Shell. .Wash shells and wipe dry, place them in a pan with the round shell down. Set in hot oven 3 minutes, then take out and remove the upper shell. Put three oysters into round shells, bits of butter, pepper and salt and cover with cracker crumbs
Cook this with the app: pantry check, scaling, and the assistant.