Parboiled Oysters on Toast

Name: Parboiled Oysters on Toast
Ingredients: 3 tb. flour; ts. salt; f c. milk; ssp. pepper; parboiled oysters

From A textbook of domestic science for high schools, 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

222Calories

9 gProtein

40 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories222 kcal

Protein9.1 g

Carbohydrates40 g

Fiber6.3 g

Sugars6 g

Total Fat5.1 g

Saturated Fat2.6 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.4 g

Omega-30.1 g

Cholesterol15 mg

Sodium2385 mg

Potassium548 mg

Calcium267 mg

Iron3.8 mg

Magnesium64 mg

Phosphorus188 mg

Zinc1 mg

Copper0.4 mg

Manganese3.4 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A46 mcg

Vitamin E0.3 mg

Vitamin K41 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2 mg

Folate42 mcg

Choline25 mg

Caffeine0 mg

Water113 g

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 46. The excerpt below is the record exactly as published.

3 tb. flour \ ts. salt f c. milk \ ssp. pepper Add the parboiled oysters

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