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Stewed Oysters
From The household (of the Detroit free press), 1886
Serves 6
Serve with oyster or cream crackers.
Presented as published in 1886. 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
169Calories
19 gProtein
9 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories169 kcal
Protein19 g
Carbohydrates9 g
Fiber0 g
Sugars2.1 g
Total Fat9.3 g
Saturated Fat1.6 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.7 g
Cholesterol143 mg
Sodium283 mg
Potassium517 mg
Calcium197 mg
Iron15 mg
Magnesium60 mg
Phosphorus322 mg
Zinc130 mg
Copper9.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A43 mcg
Vitamin E2.8 mg
Vitamin K3.3 mcg
Vitamin B60.1 mg
Vitamin B1229 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate23 mcg
Choline215 mg
Caffeine0 mg
Water334 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 510. The excerpt below is the record exactly as published.
STEWED OYSTERS. Drain the liquor from two quarts of firm, plump oysters ; mix with it a small teacup of hot water, add salt and pepper, and set over the fire in a saucepan. When it comes to a boil, add a large cup of rich milk (cream is better). Let it boil up once, put in the oysters and let them boil five minutes, no more. When they are " ruffled " add two table- spoonfuls of butt
Cook this with the app: pantry check, scaling, and the assistant.