nut-freesoy-free
Supreme Oysters
From Lowney's cook book, 1907
Serves 3
Presented as published in 1907. 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
22 gProtein
19 gCarbs
45 gFat
Full nutrition (33 nutrients)
Calories506 kcal
Protein22 g
Carbohydrates19 g
Fiber0.1 g
Sugars2.5 g
Total Fat45 g
Saturated Fat19 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat2.3 g
Cholesterol199 mg
Sodium298 mg
Potassium515 mg
Calcium157 mg
Iron8.7 mg
Magnesium49 mg
Phosphorus299 mg
Zinc66 mg
Copper4.8 mg
Manganese0.6 mg
Vitamin D0.1 mcg
Vitamin C1.2 mg
Vitamin A38 mcg
Vitamin E1.5 mg
Vitamin K4.3 mcg
Vitamin B60.3 mg
Vitamin B1215 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.2 mg
Folate36 mcg
Choline139 mg
Caffeine0 mg
Water299 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 29. The excerpt below is the record exactly as published.
Supreme Oysters .1 pint oysters I cup chicken stock 2 tablespoons butter i cup oyster liquor 2 tablespoons onion salt, cayenne, nutmeg 4 tablespoons flour 3 egg yolks I cup cream parsley ^ cup finely cut chicken
Cook this with the app: pantry check, scaling, and the assistant.