pescatariannut-freeegg-freesoy-free

Oysters Panned in their Own Liquor

Name: Oysters Panned in their Own Liquor
Yield: 3 servings
Ingredients: Eighteen large, or thirty small, oysters; one tablespoonful of butter; one of cracker crumbs; salt; pepper; one teaspoonful of lemon juice; a speck of cayenne

From Miss Parloa's new cook book and marketing guide, 1880

Serves 3

Presented as published in 1880. 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

189Calories

18 gProtein

15 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories189 kcal

Protein18 g

Carbohydrates15 g

Fiber2.3 g

Sugars2.8 g

Total Fat10 g

Saturated Fat1.7 g

Monounsaturated Fat1 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol130 mg

Sodium258 mg

Potassium641 mg

Calcium191 mg

Iron15 mg

Magnesium67 mg

Phosphorus319 mg

Zinc118 mg

Copper8.6 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C7 mg

Vitamin A212 mcg

Vitamin E5 mg

Vitamin K9.7 mcg

Vitamin B60.3 mg

Vitamin B1226 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.6 mg

Folate33 mcg

Choline200 mg

Caffeine0 mg

Water270 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 50. The excerpt below is the record exactly as published.

Oysters Panned in their Own Liquor. Eighteen large, or thirty small, oysters, one table-spoonful of butter, one of cracker crumbs, salt and pepper to taste, one teaspoonful of lemon juice, a speck of cayenne

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