pescatariannut-freeegg-freesoy-free
Stewed Oysters
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 7
Presented as published in 1882. 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
398Calories
15 gProtein
72 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories398 kcal
Protein15 g
Carbohydrates72 g
Fiber4.5 g
Sugars1.4 g
Total Fat8.6 g
Saturated Fat1.2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat2 g
Cholesterol65 mg
Sodium1053 mg
Potassium350 mg
Calcium350 mg
Iron34 mg
Magnesium51 mg
Phosphorus207 mg
Zinc56 mg
Copper4.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A18 mcg
Vitamin E1.3 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B1212 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.3 mg
Folate124 mcg
Choline103 mg
Caffeine0 mg
Water456 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 90. The excerpt below is the record exactly as published.
STEWED OYSTERS. Put I quart of oysters into 3 quarts of boiling water, pepper and salt to taste. Leave the oysters 268 DOMESTIC GUIDE. in long enough to become heated through, as oysters should never be boiled. Then skim into the tureen. Now put in, Sweet cream i pint. Crackers 12. Butter a good sized lump
Cook this with the app: pantry check, scaling, and the assistant.