Stewed Oysters
From The school kitchen textbook, 1915
Presented as published in 1915. 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
402Calories
36 gProtein
26 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories402 kcal
Protein36 g
Carbohydrates26 g
Fiber0.3 g
Sugars15 g
Total Fat27 g
Saturated Fat6.9 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol259 mg
Sodium516 mg
Potassium1157 mg
Calcium599 mg
Iron23 mg
Magnesium120 mg
Phosphorus732 mg
Zinc196 mg
Copper14 mg
Manganese1.6 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A143 mcg
Vitamin E4.3 mg
Vitamin K6.9 mcg
Vitamin B60.3 mg
Vitamin B1245 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.9 mg
Folate35 mcg
Choline366 mg
Caffeine0 mg
Water659 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 80. The excerpt below is the record exactly as published.
Stewed Oysters 1 c. milk scalded. J tsp. pepper. 1 pt. oysters. 1 tbsp. butter
Cook this with the app: pantry check, scaling, and the assistant.