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Panned Oysters

Name: Panned Oysters
Yield: 6 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 6

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

173Calories

17 gProtein

10 gCarbs

10 gFat

Full nutrition (33 nutrients)

Calories173 kcal

Protein17 g

Carbohydrates10 g

Fiber0.9 g

Sugars1.9 g

Total Fat10 g

Saturated Fat1.8 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat1.8 g

Cholesterol130 mg

Sodium453 mg

Potassium488 mg

Calcium189 mg

Iron14 mg

Magnesium61 mg

Phosphorus297 mg

Zinc118 mg

Copper8.7 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C0.9 mg

Vitamin A41 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

Folate24 mcg

Choline195 mg

Caffeine0 mg

Water268 g

Estimated from matched ingredients across 6 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.