To Prepare Oysters for Cooking

Name: To Prepare Oysters for Cooking
Ingredients: one half cup cold water; one quart of oysters

From The school kitchen textbook, 1915

Serious accidents have often resulted from the presence of pieces of shell.

Presented as published in 1915. 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

57 gProtein

27 gCarbs

17 gFat

Full nutrition (33 nutrients)

Calories506 kcal

Protein57 g

Carbohydrates27 g

Fiber0 g

Sugars6.2 g

Total Fat17 g

Saturated Fat4.7 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat5.2 g

Cholesterol397 mg

Sodium848 mg

Potassium1547 mg

Calcium589 mg

Iron46 mg

Magnesium180 mg

Phosphorus962 mg

Zinc390 mg

Copper28 mg

Manganese2.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A129 mcg

Vitamin E8.4 mg

Vitamin K9.9 mcg

Vitamin B60.3 mg

Vitamin B1287 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)9.2 mg

Folate69 mcg

Choline645 mg

Caffeine0 mg

Water1001 g

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 79. The excerpt below is the record exactly as published.

To Prepare Oysters for Cooking Pour one half cup cold water over one quart of oysters

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