Stewed Oysters

Name: Stewed Oysters
Ingredients: a quart of oysters; half a table spoonful of butter; as much flour rubbed into it as it will receive

From The English-Chinese cookery book, 1890

Presented as published in 1890. 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

535Calories

57 gProtein

33 gCarbs

23 gFat

Full nutrition (33 nutrients)

Calories535 kcal

Protein57 g

Carbohydrates33 g

Fiber0 g

Sugars6.2 g

Total Fat23 g

Saturated Fat4.7 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat5.2 g

Cholesterol413 mg

Sodium844 mg

Potassium1559 mg

Calcium588 mg

Iron46 mg

Magnesium181 mg

Phosphorus972 mg

Zinc390 mg

Copper28 mg

Manganese3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A129 mcg

Vitamin E8.4 mg

Vitamin K9.9 mcg

Vitamin B60.3 mg

Vitamin B1287 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)9.7 mg

Folate82 mcg

Choline645 mg

Caffeine0 mg

Water885 g

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 14. The excerpt below is the record exactly as published.

STEWED OYSTERS. TAKE them out of their shells. Boil them up very quickly, then set them off in order to take off the scum which rises. Have ready, for a quart of oysters, half a table spoonful of butter, with as much flour rubbed into it as it will receive

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