Stewed Oysters
From Granite City cook book, 1900
Presented as published in 1900. 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
506Calories
57 gProtein
27 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories506 kcal
Protein57 g
Carbohydrates27 g
Fiber0 g
Sugars6.2 g
Total Fat28 g
Saturated Fat4.7 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat5.2 g
Cholesterol428 mg
Sodium845 mg
Potassium1550 mg
Calcium587 mg
Iron46 mg
Magnesium179 mg
Phosphorus965 mg
Zinc390 mg
Copper28 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A129 mcg
Vitamin E8.4 mg
Vitamin K9.9 mcg
Vitamin B60.3 mg
Vitamin B1287 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.2 mg
Folate69 mcg
Choline645 mg
Caffeine0 mg
Water885 g
As published
This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 16. The excerpt below is the record exactly as published.
STEWED OYSTERS. Put one quart of oysters in a kettle with a tablespoon of butter, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.