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Stewed Oysters, No. 1

Name: Stewed Oysters, No. 1
Yield: 6 servings
Ingredients: Fifty oysters; one tablespoon each butter; and flour; one pint milk; six whole allspice; salt; and pepper

From The Twin-city housewife, 1920

Serves 6

Presented as published in 1920. 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

268Calories

27 gProtein

17 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories268 kcal

Protein27 g

Carbohydrates17 g

Fiber0.2 g

Sugars6.5 g

Total Fat12 g

Saturated Fat3.5 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol182 mg

Sodium779 mg

Potassium784 mg

Calcium352 mg

Iron19 mg

Magnesium86 mg

Phosphorus489 mg

Zinc164 mg

Copper12 mg

Manganese1.3 mg

Vitamin D0.8 mcg

Vitamin C0.2 mg

Vitamin A80 mcg

Vitamin E3.6 mg

Vitamin K4.8 mcg

Vitamin B60.2 mg

Vitamin B1237 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4 mg

Folate32 mcg

Choline285 mg

Caffeine0 mg

Water443 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 20. The excerpt below is the record exactly as published.

Stewed Oysters, No. 1 Fifty oysters, one tablespoon each butter and flour, one pint milk, six whole allspice, salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.