pescatariannut-freeegg-freesoy-free
Stewed Oysters
From A year's cookery, 1880
Serves 1
Can be served on toast.
Presented as published in 1880. 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
213Calories
18 gProtein
11 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories213 kcal
Protein18 g
Carbohydrates11 g
Fiber0 g
Sugars1.9 g
Total Fat10 g
Saturated Fat4.4 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.6 g
Cholesterol135 mg
Sodium258 mg
Potassium486 mg
Calcium186 mg
Iron14 mg
Magnesium56 mg
Phosphorus302 mg
Zinc118 mg
Copper8.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E2.6 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B1226 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3 mg
Folate25 mcg
Choline195 mg
Caffeine0 mg
Water276 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 344. The excerpt below is the record exactly as published.
Stewed Oysters. — Open half a dozen oysters carefully, to save as FOOD FOR INVALIDS. 443 much as possible of the oyster broth. Put with the latter enough milk to cover the oysters ; then scald the oysters in the milk and broth, and remove them from the fire the moment the broth begins to boil. Strain off the oysters, and thicken the sauce with a level dessertspoonful of flour for every gill of liquor. Stir and cook well, and add a tablespoonful of cream and a little pepper
Cook this with the app: pantry check, scaling, and the assistant.