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Pan Roast
From How we cook in Tennessee .., 1906
Serves 2
Presented as published in 1906. 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
431Calories
29 gProtein
27 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories431 kcal
Protein29 g
Carbohydrates27 g
Fiber0 g
Sugars4.4 g
Total Fat19 g
Saturated Fat2.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat2.6 g
Cholesterol230 mg
Sodium433 mg
Potassium884 mg
Calcium304 mg
Iron23 mg
Magnesium100 mg
Phosphorus494 mg
Zinc195 mg
Copper14 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A64 mcg
Vitamin E4.2 mg
Vitamin K5 mcg
Vitamin B60.2 mg
Vitamin B1243 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.8 mg
Folate35 mcg
Choline322 mg
Caffeine0 mg
Water529 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 40. The excerpt below is the record exactly as published.
Pan Roast. — Put two tablespoonfuls butter in the chafing dish; sprinkle with salt and cayenne pepper, when melted put in one quart of oysters, cover with lid of chafing dish, and when HOW WE COOK IN TENNESSEE. 71 too warm to bear the hand, oysters are ready to serve. Serve with buttered toast. A wine glass of sherry wine
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