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Spiced Oysters
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
414Calories
31 gProtein
34 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories414 kcal
Protein31 g
Carbohydrates34 g
Fiber8.3 g
Sugars3.2 g
Total Fat17 g
Saturated Fat4.9 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol198 mg
Sodium5295 mg
Potassium1061 mg
Calcium419 mg
Iron28 mg
Magnesium152 mg
Phosphorus531 mg
Zinc196 mg
Copper15 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C5.3 mg
Vitamin A78 mcg
Vitamin E4.3 mg
Vitamin K25 mcg
Vitamin B60.2 mg
Vitamin B1243 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.1 mg
Folate56 mcg
Choline324 mg
Caffeine0 mg
Water502 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 30. The excerpt below is the record exactly as published.
Spiced Oysters. Take 1 quart of oysters, pour in colander, then put liquor into saucepan with % coffee cup of vinegar, 2 blades of mace, 1 dessert- spoon of allspice ; let it boil, then add oysters, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.