Stewed Oysters
From The royal baker and pastry cook, 1902
Can be varied with chopped celery or onion.
Presented as published in 1902. 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
798Calories
73 gProtein
50 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories798 kcal
Protein73 g
Carbohydrates50 g
Fiber0 g
Sugars30 g
Total Fat33 g
Saturated Fat14 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol455 mg
Sodium1028 mg
Potassium2279 mg
Calcium1185 mg
Iron46 mg
Magnesium237 mg
Phosphorus1454 mg
Zinc392 mg
Copper28 mg
Manganese2.9 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A285 mcg
Vitamin E8.7 mg
Vitamin K9.9 mcg
Vitamin B60.6 mg
Vitamin B1289 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.6 mg
Niacin (B3)9.7 mg
Folate69 mcg
Choline732 mg
Caffeine0 mg
Water1312 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 62. The excerpt below is the record exactly as published.
Stewed Oysters. — Pick over and wash 1 quart oysters. Scald 1 pint milk
Cook this with the app: pantry check, scaling, and the assistant.