Steamed Oysters
From The Cook Book, by "Oscar" of the Waldorf, 1896
Serve immediately.
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
88Calories
5 gProtein
17 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories88 kcal
Protein5.5 g
Carbohydrates17 g
Fiber6.3 g
Sugars0.5 g
Total Fat1.7 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol20 mg
Sodium48 mg
Potassium411 mg
Calcium140 mg
Iron4.7 mg
Magnesium52 mg
Phosphorus88 mg
Zinc20 mg
Copper1.8 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.7 mg
Vitamin K42 mcg
Vitamin B60.1 mg
Vitamin B124.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate7.8 mcg
Choline35 mg
Caffeine0 mg
Water48 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.
Steamed Oysters. Open and drain the required quantity of oysters, lay them in a steamer, which 3lace over a saucepan of boiling water
Cook this with the app: pantry check, scaling, and the assistant.