Spiced Oysters
From The Cook Book, by "Oscar" of the Waldorf, 1896
Ready to eat the next day.
Presented as published in 1896. 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
2929Calories
305 gProtein
203 gCarbs
102 gFat
Full nutrition (34 nutrients)
Calories2929 kcal
Protein305 g
Carbohydrates203 g
Fiber31 g
Sugars35 g
Total Fat102 g
Saturated Fat28 g
Monounsaturated Fat15 g
Polyunsaturated Fat31 g
Omega-30.5 g
Cholesterol2099 mg
Sodium7045 mg
Potassium9129 mg
Calcium3682 mg
Iron253 mg
Magnesium1181 mg
Phosphorus5187 mg
Zinc2065 mg
Copper150 mg
Manganese70 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A690 mcg
Vitamin E53 mg
Vitamin K180 mcg
Vitamin B62 mg
Vitamin B12459 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)4.9 mg
Niacin (B3)50 mg
Folate391 mcg
Choline3445 mg
Caffeine0 mg
Water4680 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 52. The excerpt below is the record exactly as published.
Spiced Oysters. Take a hundred fresh oysters, put them into a large earthenware pipkin together vith their own liquor strained, half a nutmeg grated, eighteen cloves, four blades of nace, a teaspoonful of allspice, a very little cayenne pepper, one teaspoonful of salt md two tablespoonfuls of strong vinegar
Cook this with the app: pantry check, scaling, and the assistant.