Oysters with Cheese
From Principles of food preparation, 1914
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
257Calories
11 gProtein
15 gCarbs
17 gFat
Full nutrition (32 nutrients)
Calories257 kcal
Protein11 g
Carbohydrates15 g
Fiber0 g
Sugars0 g
Total Fat17 g
Saturated Fat11 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol57 mg
Sodium3170 mg
Potassium189 mg
Calcium207 mg
Iron3.3 mg
Magnesium21 mg
Phosphorus253 mg
Zinc34 mg
Copper5.2 mg
Manganese1.2 mg
Vitamin C10 mg
Vitamin A47 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B127.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate9 mcg
Choline2.1 mg
Water365 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 28. The excerpt below is the record exactly as published.
Oysters with Cheese Add a couple of tablespoonfuls of grated cheese to the creamed oysters.
Cook this with the app: pantry check, scaling, and the assistant.