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Roast Oysters
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 2
Avoid tough parts.
Presented as published in 1901. 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
184Calories
18 gProtein
16 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories184 kcal
Protein18 g
Carbohydrates16 g
Fiber3.2 g
Sugars1.9 g
Total Fat5.5 g
Saturated Fat1.6 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol120 mg
Sodium5108 mg
Potassium635 mg
Calcium235 mg
Iron15 mg
Magnesium76 mg
Phosphorus311 mg
Zinc118 mg
Copper8.8 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A42 mcg
Vitamin E2.7 mg
Vitamin K24 mcg
Vitamin B60.1 mg
Vitamin B1226 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.9 mg
Folate23 mcg
Choline196 mg
Caffeine0 mg
Water269 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 211. The excerpt below is the record exactly as published.
Roast Oysters. — Convalescents can sometimes relish and digest these sooner than any other solid food. Place a dozen fresh oysters in the shell upon a moderately strong fire, and allow them to remain there until their shells open a little. Then take them from the fire, open them at once, re- taining the juice if possible, and serve them hot, with perhaps a little black pepper, and salt if needed
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