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Oysters (Stewed)
From The white ribbon cook book, 1894
Serves 4
Oysters become tough if overcooked.
Presented as published in 1894. 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
290Calories
30 gProtein
16 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories290 kcal
Protein30 g
Carbohydrates16 g
Fiber0 g
Sugars6 g
Total Fat16 g
Saturated Fat3.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol221 mg
Sodium447 mg
Potassium867 mg
Calcium370 mg
Iron23 mg
Magnesium97 mg
Phosphorus544 mg
Zinc195 mg
Copper14 mg
Manganese1.5 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A84 mcg
Vitamin E4.2 mg
Vitamin K5 mcg
Vitamin B60.2 mg
Vitamin B1244 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.7 mg
Folate35 mcg
Choline333 mg
Caffeine0 mg
Water555 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 17. The excerpt below is the record exactly as published.
Oysters (Stewed) — Oysters, a piece of mace, some lemon peel, a few white peppers, cream, butter, and flour. Open and separate the liquor from them, then wash them from the grit; strain the liquor, and put with the oysters a piece of mace and lemon peel, and a few white peppers. Simmer them very gently, and put some cream, and a little flour and butter. Serve with sippets. Oysters (Stewed) — Liquor from 2 qts. of oysters, one teacupful of hot water, salt, pepper, 2 tablespoonfuls of butter, 1 cupful of milk
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