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Panned Oysters

Name: Panned Oysters
Yield: 4 servings
Ingredients: Oysters, 3 dozen; Butter, 2 tablespoons; Salt, % teaspoon; Paprika or white pepper, i/4 teaspoon; Mace, a small pinch; Lemon-juice, 1 teaspoon

From Around-the-world 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

230Calories

26 gProtein

12 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories230 kcal

Protein26 g

Carbohydrates12 g

Fiber0 g

Sugars2.8 g

Total Fat13 g

Saturated Fat2.1 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol196 mg

Sodium675 mg

Potassium705 mg

Calcium267 mg

Iron21 mg

Magnesium81 mg

Phosphorus438 mg

Zinc177 mg

Copper13 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C0.5 mg

Vitamin A59 mcg

Vitamin E3.8 mg

Vitamin K4.5 mcg

Vitamin B60.1 mg

Vitamin B1239 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.2 mg

Folate32 mcg

Choline293 mg

Caffeine0 mg

Water403 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 68. The excerpt below is the record exactly as published.

PANNED OYSTERS Oysters, 3 dozen, Butter, 2 tablespoons, Salt, % teaspoon. Paprika or white pepper, i/4 teaspoon, Mace, a small pinch, Lemon-juice, 1 teaspoon

Cook this with the app: pantry check, scaling, and the assistant.