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Spindled Oysters
From Lowney's cook book, 1907
Serves 2
Many persons like the liquor of the oysters heated, strained, and poured over the toast just before serving.
Presented as published in 1907. 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
630Calories
41 gProtein
13 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories630 kcal
Protein41 g
Carbohydrates13 g
Fiber0 g
Sugars3.4 g
Total Fat44 g
Saturated Fat14 g
Monounsaturated Fat17 g
Polyunsaturated Fat8.1 g
Omega-30.2 g
Cholesterol262 mg
Sodium1143 mg
Potassium967 mg
Calcium298 mg
Iron23 mg
Magnesium102 mg
Phosphorus640 mg
Zinc196 mg
Copper14 mg
Manganese1.5 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A75 mcg
Vitamin E4.6 mg
Vitamin K5 mcg
Vitamin B60.4 mg
Vitamin B1244 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.4 mg
Folate35 mcg
Choline368 mg
Caffeine0 mg
Water486 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 28. The excerpt below is the record exactly as published.
Spindled Oysters 1 quart oysters salt, pepper 12 slices bacon 6 squares buttered toast
Cook this with the app: pantry check, scaling, and the assistant.