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Roast Oysters
From The thorough good cook, 1895
Serves 2
Presented as published in 1895. 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
13Calories
1 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories13 kcal
Protein1.4 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.2 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol10 mg
Sodium21 mg
Potassium39 mg
Calcium15 mg
Iron1.2 mg
Magnesium4.5 mg
Phosphorus24 mg
Zinc9.8 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3.3 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B122.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.8 mcg
Choline16 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 109. The excerpt below is the record exactly as published.
Roast Oysters. Large oysters, not opened
Cook this with the app: pantry check, scaling, and the assistant.