Panned Oysters in the Chafing-Dish

Name: Panned Oysters in the Chafing-Dish
Ingredients: For each 25, put into the dish; i tablespoonful of butter; yioiz, teaspoonful of salt; a good shake of pepper

From 365 tasty dishes, 1906

Presented as published in 1906. 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

638Calories

71 gProtein

34 gCarbs

32 gFat

Full nutrition (33 nutrients)

Calories638 kcal

Protein71 g

Carbohydrates34 g

Fiber0 g

Sugars7.8 g

Total Fat32 g

Saturated Fat5.9 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat6.6 g

Cholesterol531 mg

Sodium1356 mg

Potassium1953 mg

Calcium740 mg

Iron58 mg

Magnesium225 mg

Phosphorus1215 mg

Zinc491 mg

Copper36 mg

Manganese3.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A163 mcg

Vitamin E11 mg

Vitamin K13 mcg

Vitamin B60.4 mg

Vitamin B12109 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)12 mg

Folate88 mcg

Choline813 mg

Caffeine0 mg

Water1115 g

As published

This recipe was extracted from 365 tasty dishes (1906), page 48. The excerpt below is the record exactly as published.

Panned 0}^ter8 in the Chafing-Dish. The chafing-dish seems made to order for the evening repast, and even a tyro in the art can pan oysters in it. Have them picked over, rinsed and drained beforehand. For each 25, put into the dish i tablespoonful of butter, yioiz, teaspoonful of salt and a good shake of pepper

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