pescatariannut-freeegg-freesoy-free
To Boil Oysters
From Virginia Cookery-book, 1884
Serves 2
Considered a delicacy by epicures.
Presented as published in 1884. 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
49Calories
3 gProtein
7 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories49 kcal
Protein2.6 g
Carbohydrates7.5 g
Fiber0.4 g
Sugars0.9 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol10 mg
Sodium88 mg
Potassium55 mg
Calcium30 mg
Iron1.6 mg
Magnesium7.8 mg
Phosphorus37 mg
Zinc9.9 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3.3 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate15 mcg
Choline18 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 28. The excerpt below is the record exactly as published.
To Bboil Oysters. Take the finest and largest oysters and lay them upon a cloth to drain dry; sprinkle them with pepper; have ready a gridiron to put over a clear fire; place the oysters upon its bars, with a very little butter, and cook until they are done and dry, without being in the least burnt ; lay them in a small, flat dish upon slices of toast, cut thin and deli- cately buttered
Cook this with the app: pantry check, scaling, and the assistant.