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Steamed Oysters

Name: Steamed Oysters
Yield: 1 servings
Ingredients: pt. of oysters; 1/4 cup of melted butter

From The Cook County cook book, 1912

Serves 1

Serve hot.

Presented as published in 1912. 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

639Calories

29 gProtein

14 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories639 kcal

Protein29 g

Carbohydrates14 g

Fiber0 g

Sugars3.1 g

Total Fat52 g

Saturated Fat30 g

Monounsaturated Fat14 g

Polyunsaturated Fat4.2 g

Omega-30.2 g

Cholesterol314 mg

Sodium428 mg

Potassium787 mg

Calcium306 mg

Iron23 mg

Magnesium90 mg

Phosphorus494 mg

Zinc195 mg

Copper14 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A433 mcg

Vitamin E5.5 mg

Vitamin K8.7 mcg

Vitamin B60.2 mg

Vitamin B1243 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.6 mg

Folate36 mcg

Choline333 mg

Caffeine0 mg

Water450 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 167. The excerpt below is the record exactly as published.

STEAMED OYSTERS.— Wash and drain a pt. of oysters, place in a basin, then in a steamer, and steam until they begin to curl. In a tureen put J4 cup of melted butter,

Cook this with the app: pantry check, scaling, and the assistant.