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Oysters Sauted
From European and American cuisine, 1914
Serves 1
Presented as published in 1914. 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
508Calories
36 gProtein
19 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories508 kcal
Protein36 g
Carbohydrates19 g
Fiber0.1 g
Sugars3.7 g
Total Fat37 g
Saturated Fat15 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol316 mg
Sodium1106 mg
Potassium1002 mg
Calcium394 mg
Iron28 mg
Magnesium113 mg
Phosphorus618 mg
Zinc236 mg
Copper17 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E5.1 mg
Vitamin K8.4 mcg
Vitamin B60.2 mg
Vitamin B1253 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.6 mg
Folate42 mcg
Choline390 mg
Caffeine0 mg
Water569 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 388. The excerpt below is the record exactly as published.
Oysters Sauted. — Place 12 large oysters without their liquor in a chafing dish, add Y2 tablespoonful butter, Y^ teaspoonful salt, % teaspoonful pepper, cover and cook till the oysters stiffen, then serve ; Y« gill of cream
Cook this with the app: pantry check, scaling, and the assistant.