Panned Oysters with Cracker Crumbs

Name: Panned Oysters with Cracker Crumbs
Ingredients: One pint oysters; one tablespoonful butter; two cups cracker crumbs; one-fourth teaspoonful black pepper; salt

From Durham cook book ..., 1921

Recipe by Mrs. R. E. L. Skinner.

Presented as published in 1921. 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

1135Calories

50 gProtein

200 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories1135 kcal

Protein50 g

Carbohydrates200 g

Fiber6.1 g

Sugars3.8 g

Total Fat23 g

Saturated Fat3 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat4.3 g

Omega-30 g

Cholesterol230 mg

Sodium460 mg

Potassium1049 mg

Calcium350 mg

Iron34 mg

Magnesium146 mg

Phosphorus724 mg

Zinc197 mg

Copper15 mg

Manganese3.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A65 mcg

Vitamin E5.2 mg

Vitamin K6.6 mcg

Vitamin B60.2 mg

Vitamin B1243 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)1.5 mg

Niacin (B3)18 mg

Folate348 mcg

Choline368 mg

Caffeine0 mg

Water461 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 42. The excerpt below is the record exactly as published.

PANNED OYSTERS WITH CRACKER CRUMBS. One pint oysters, one tablespoonful butter, tAvo cups cracker crumbs, one-fourth teaspoonful black pepper. Wash and dry oysters. Have pan very hot, drop in oysters, add butter, milk and pepper; as soon as oysters puff or curl, add cracker crumbs, stir in and add salt

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