pescatariannut-freeegg-freesoy-free
Panned Oysters
From The Institute cook book, 1913
Serves 4
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
194Calories
18 gProtein
16 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories194 kcal
Protein18 g
Carbohydrates16 g
Fiber0.2 g
Sugars5.5 g
Total Fat8.3 g
Saturated Fat1.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.8 g
Cholesterol133 mg
Sodium301 mg
Potassium500 mg
Calcium193 mg
Iron15 mg
Magnesium58 mg
Phosphorus311 mg
Zinc123 mg
Copper8.9 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A41 mcg
Vitamin E2.7 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B1227 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate29 mcg
Choline205 mg
Caffeine0 mg
Water282 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 173. The excerpt below is the record exactly as published.
PANNED OYSTERS 25 oysteis 2 tablespoons currant jelly 1 tablespoon butter Salt and pepper Squares of toast
Cook this with the app: pantry check, scaling, and the assistant.