pescatariangluten-freenut-freeegg-freesoy-free
Stewed Oysters
From The Henderson cook book, 1914
Serves 4
This may be varied by adding chopped celery or onion.
Presented as published in 1914. 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
200Calories
18 gProtein
12 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories200 kcal
Protein18 g
Carbohydrates12 g
Fiber0 g
Sugars7.4 g
Total Fat8.1 g
Saturated Fat3.4 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol114 mg
Sodium257 mg
Potassium570 mg
Calcium296 mg
Iron11 mg
Magnesium59 mg
Phosphorus364 mg
Zinc98 mg
Copper7.1 mg
Manganese0.7 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A71 mcg
Vitamin E2.2 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.4 mg
Folate17 mcg
Choline183 mg
Caffeine0 mg
Water328 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 7. The excerpt below is the record exactly as published.
STEWED OYSTERS. Pick over and wash 1 quart oysters. Scald 1 pint milk
Cook this with the app: pantry check, scaling, and the assistant.