pescatariannut-freeegg-freesoy-free
Panned Oysters
From The new practical housekeeping, 1890
Serves 4
For a cream version, add cream and seasonings before baking.
Presented as published in 1890. 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
153Calories
17 gProtein
8 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories153 kcal
Protein17 g
Carbohydrates8.2 g
Fiber0 g
Sugars1.9 g
Total Fat7.9 g
Saturated Fat1.4 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.6 g
Cholesterol128 mg
Sodium255 mg
Potassium469 mg
Calcium177 mg
Iron14 mg
Magnesium54 mg
Phosphorus292 mg
Zinc118 mg
Copper8.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E2.6 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B1226 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate21 mcg
Choline195 mg
Caffeine0 mg
Water268 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 502. The excerpt below is the record exactly as published.
Panned Oysters. — To pan in their own juice, select two dozen of the freshest oysters, have a small pan about an inch deep with a handle; open oysters into pan and add as much more juice. Add tablespoon butter, pinch of salt and black pepper, and sprinkle a little oracker-dust
Cook this with the app: pantry check, scaling, and the assistant.