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Stewed Oysters
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Can be thickened with cracker-dust.
Presented as published in 1885. 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
126Calories
14 gProtein
7 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories126 kcal
Protein14 g
Carbohydrates6.7 g
Fiber0 g
Sugars1.5 g
Total Fat7 g
Saturated Fat1.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Cholesterol107 mg
Sodium211 mg
Potassium388 mg
Calcium147 mg
Iron11 mg
Magnesium45 mg
Phosphorus241 mg
Zinc97 mg
Copper7.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E2.1 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate17 mcg
Choline161 mg
Caffeine0 mg
Water221 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 135. The excerpt below is the record exactly as published.
STEWED OYSTERS. After all bits of shell are removed from the oysters, and their liquor has been strained to free it from shell and sand, put the liquor over the fire with a tablespoonful of butter to the liquor from a quart of oysters, and let it boil ; remove all scum as it rises ; add pepper palatably, and very little salt ; milk may be used if it is desired
Cook this with the app: pantry check, scaling, and the assistant.