Panned Oysters
From Royal baker and pastry cook, 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
700Calories
74 gProtein
50 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories700 kcal
Protein74 g
Carbohydrates50 g
Fiber6.3 g
Sugars7.9 g
Total Fat33 g
Saturated Fat6.3 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat6.8 g
Omega-30 g
Cholesterol531 mg
Sodium1069 mg
Potassium2285 mg
Calcium850 mg
Iron60 mg
Magnesium268 mg
Phosphorus1255 mg
Zinc492 mg
Copper36 mg
Manganese6.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A169 mcg
Vitamin E11 mg
Vitamin K54 mcg
Vitamin B60.5 mg
Vitamin B12109 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)12 mg
Folate92 mcg
Choline815 mg
Caffeine0 mg
Water1118 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 62. The excerpt below is the record exactly as published.
Panned Oysters. — Pick over the opened oysters to remove bits of shell. Wash quickly in cold water and drain on sieve. Put into saucepan with 1 tablespoon butter for 25 oysters and a dash of salt
Cook this with the app: pantry check, scaling, and the assistant.