gluten-freedairy-freenut-freeegg-freesoy-free
Oysters with Bacon
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
158Calories
15 gProtein
7 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories158 kcal
Protein15 g
Carbohydrates6.7 g
Fiber0 g
Sugars1.6 g
Total Fat7.2 g
Saturated Fat2.2 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol104 mg
Sodium271 mg
Potassium403 mg
Calcium147 mg
Iron11 mg
Magnesium46 mg
Phosphorus254 mg
Zinc98 mg
Copper7.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A33 mcg
Vitamin E2.1 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate17 mcg
Choline165 mg
Caffeine0 mg
Water224 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 103. The excerpt below is the record exactly as published.
OYSTERS WITH BACON Clean oysters, wrap a thin slice of bacon
Cook this with the app: pantry check, scaling, and the assistant.