Stewed Oysters No. 2

Name: Stewed Oysters No. 2
Ingredients: 1 quart oysters; 1 cup grated stale bread crumbs; 1 pint milk; 1 tablespoon butter; Salt to taste; Pepper to taste

From Raleigh recipe book, 1925

Presented as published in 1925. 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

1225Calories

87 gProtein

127 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories1225 kcal

Protein87 g

Carbohydrates127 g

Fiber4.9 g

Sugars36 g

Total Fat49 g

Saturated Fat15 g

Monounsaturated Fat7 g

Polyunsaturated Fat8 g

Omega-30.1 g

Cholesterol487 mg

Sodium1820 mg

Potassium2493 mg

Calcium1384 mg

Iron51 mg

Magnesium283 mg

Phosphorus1635 mg

Zinc393 mg

Copper29 mg

Manganese3.9 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A285 mcg

Vitamin E8.8 mg

Vitamin K17 mcg

Vitamin B60.7 mg

Vitamin B1290 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)2 mg

Niacin (B3)17 mg

Folate185 mcg

Choline747 mg

Caffeine0 mg

Water1322 g

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 9. The excerpt below is the record exactly as published.

STEWED OYSTERS No. 2 1 quart oysters 1 cup grated stale bread crumbs 1 pint milk Salt and pepper to taste 1 tablespoon butter Wash oysters thoroughly. Put oysters and butter on stove until they begin to boil, add cold milk and bread crumbs and cook for twenty minutes, stirring often. Mrs. Allen G. Rogers. OYSTER COCKTAILS Put into a champagne tumbler 2 tablespoons of catsup, 1 tablespoon chili sauce, 1 teaspoon lemon juice, 1 teaspoon vinegar, V2 teaspoon grated horseradish, 1 teaspoon Worcestershire sauce, 3 drops of tabasco sauce, salt to taste

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