To Serve Oysters and Small Clams Raw
From Foods and household management, 1914
Presented as published in 1914. 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
89Calories
10 gProtein
12 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories89 kcal
Protein9.8 g
Carbohydrates12 g
Fiber2.8 g
Sugars2.8 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol32 mg
Sodium285 mg
Potassium234 mg
Calcium71 mg
Iron3.6 mg
Magnesium25 mg
Phosphorus144 mg
Zinc20 mg
Copper1.5 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A44 mcg
Vitamin E0.8 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B128.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate17 mcg
Choline64 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 121. The excerpt below is the record exactly as published.
To serve oysters and small clams raw. — Arrange on finely chopped ice on a plate, with a piece of lemon in the center. Cut a section of lemon, not a slice. Horse-radish is sometimes .served with the raw oyster. Garnish with parsley
Cook this with the app: pantry check, scaling, and the assistant.