Pan-Broiled Oysters
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
393Calories
37 gProtein
33 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories393 kcal
Protein37 g
Carbohydrates33 g
Fiber0.9 g
Sugars5.6 g
Total Fat22 g
Saturated Fat3.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat3.8 g
Cholesterol272 mg
Sodium672 mg
Potassium978 mg
Calcium392 mg
Iron29 mg
Magnesium116 mg
Phosphorus615 mg
Zinc236 mg
Copper17 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E5.2 mg
Vitamin K7 mcg
Vitamin B60.2 mg
Vitamin B1253 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.7 mg
Folate73 mcg
Choline395 mg
Caffeine0 mg
Water545 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 49. The excerpt below is the record exactly as published.
PAN-BROILED OYSTERS. Rinse oysters, remove pieces of shell, dry between towels. Have a fry- ing pan hot and slightly buttered, and cook oysters in it until edges curl. Season and serve on toast
Cook this with the app: pantry check, scaling, and the assistant.