pescatariangluten-freenut-freeegg-freesoy-free
Stewed Oysters
From Miss Parloa's kitchen companion, 1887
Serves 4
Optional: Add 4 tablespoons of powdered cracker for improved flavor.
Presented as published in 1887. 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
273Calories
22 gProtein
18 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories273 kcal
Protein22 g
Carbohydrates18 g
Fiber0 g
Sugars13 g
Total Fat18 g
Saturated Fat5.7 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol144 mg
Sodium304 mg
Potassium754 mg
Calcium447 mg
Iron11 mg
Magnesium74 mg
Phosphorus488 mg
Zinc98 mg
Copper7.1 mg
Manganese0.7 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A110 mcg
Vitamin E2.2 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B1223 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.5 mg
Folate17 mcg
Choline205 mg
Caffeine0 mg
Water437 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 106. The excerpt below is the record exactly as published.
Stewed Oysters. Drain all the liquor from a quart of oysters, and, putting it into a stew-pan, let it heat slowly, being care- ful that it does not get burned. When it has been heated to the boiling-point, skim it carefully. Mean- while heat a quart of milk in a double-boiler ; and when it begins to boil, add the skimmed liquor, the oysters, two table-spoonfuls of butter, and salt and pepper to suit the taste
Cook this with the app: pantry check, scaling, and the assistant.