Stewed Oysters
From The chafing-dish supper, 1894
Presented as published in 1894. 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
919Calories
101 gProtein
54 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories919 kcal
Protein101 g
Carbohydrates54 g
Fiber0 g
Sugars11 g
Total Fat41 g
Saturated Fat8.3 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat9.2 g
Cholesterol730 mg
Sodium1486 mg
Potassium2737 mg
Calcium1034 mg
Iron81 mg
Magnesium317 mg
Phosphorus1705 mg
Zinc686 mg
Copper50 mg
Manganese5.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A227 mcg
Vitamin E15 mg
Vitamin K17 mcg
Vitamin B60.5 mg
Vitamin B12153 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)17 mg
Folate135 mcg
Choline1135 mg
Caffeine0 mg
Water1557 g
As published
This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 9. The excerpt below is the record exactly as published.
tablespoonfuls of butter, melted in the blazer, lay twenty good-sized oys- ters. As soon as the edges curl, dust them with pepper and salt, and serve at once on toast. PANNED OYSTERS WITH SHERRY. Cook the oysters as directed above, and when they reach the "curling" point, put in two tablespoonfuls of sherry or madeira. Cook one minute longer, and serve on toast. ©gefere, Cfame, Jfcaffops 43 BKOILED OYSTERS. Select large, plump oysters, rub the bottom of the blazer with butter, and when it is hot, lay in the oysters. They will brown very quickly, and must be watched closely and turned promptly, or they will scorch. Should they stick to the pan, add a little more butter. FRIED OYSTERS. For this also large oysters should be chosen. Drain them, sprinkle them with a little salt and white pepper, and roll them in flour or cracker dust. Heat four tablespoonfuls of olive-oil in the blazer, and when it is boiling hot, drop in the oysters. Turn them when brown on one side and cook on the other. Lift out with a fork. Pass sliced lemon with 44 €$t C0aftngs<©t0# JJupper them. Those people who have a preju- dice against oil may use butter in its place. STEWED OYSTERS. Cook together a tablespoonf ul of butter and one of flour in the blazer. Add to it one pint of oyster liquor, and when this is boiling hot, put in twenty-five oysters. As soon as the edges crimp they are done. Season with salt and white pepper and two grates of a nutmeg
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Cook this with the app: pantry check, scaling, and the assistant.