pescatariangluten-freenut-freeegg-freesoy-freefish-free
Roast Oysters in the Shell
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
29Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein1.1 g
Carbohydrates9.3 g
Fiber2.8 g
Sugars2.5 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2 mg
Potassium138 mg
Calcium26 mg
Iron0.6 mg
Magnesium8 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water89 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 66. The excerpt below is the record exactly as published.
a thin slice of lemon with each oyster. Mrs. a. Anderson. ROAST OYSTERS IN THE SHELL. Prepare the oysters as for steaming, thfen roast them over a clear fire with the large shell down. Two minutes after the shells open, the oysters are done. Take up quickly and serve in the shells on a hot platter, with pepper, salt and butter
Cook this with the app: pantry check, scaling, and the assistant.