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Steamed Oysters
From Cooking for profit, 1886
Serves 2
Presented as published in 1886. 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
153Calories
17 gProtein
8 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories153 kcal
Protein17 g
Carbohydrates8.2 g
Fiber0 g
Sugars1.9 g
Total Fat5.1 g
Saturated Fat1.4 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.6 g
Cholesterol120 mg
Sodium255 mg
Potassium468 mg
Calcium177 mg
Iron14 mg
Magnesium54 mg
Phosphorus291 mg
Zinc118 mg
Copper8.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E2.6 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B1226 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate21 mcg
Choline195 mg
Caffeine0 mg
Water267 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 98. The excerpt below is the record exactly as published.
12 large oysters 15, IS) bacon 15, toast 2, lemon 2, table extras and potatoes 6; 40 cents. 318— Steamed Oysters
Cook this with the app: pantry check, scaling, and the assistant.