pescatariannut-freeegg-freesoy-free
Stewed Oysters
From Recipes for the million, 1891
Serves 4
Presented as published in 1891. 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
91Calories
8 gProtein
11 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories91 kcal
Protein8.1 g
Carbohydrates11 g
Fiber4.2 g
Sugars1.9 g
Total Fat2.4 g
Saturated Fat0.7 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol50 mg
Sodium108 mg
Potassium317 mg
Calcium134 mg
Iron6.5 mg
Magnesium37 mg
Phosphorus133 mg
Zinc49 mg
Copper3.7 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A19 mcg
Vitamin E1.2 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B1211 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate13 mcg
Choline83 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 161. The excerpt below is the record exactly as published.
Wash the oysters in their own liquor, and wipe them dry ; then strain the liquor, and pour it into a saucepan ; add the oysters, with a bit of lemon peel, mace, and a few whole peppers. Simmer very gently ; thicken with cream, flour, and butter, and serve with sippets of toast
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