To Stew Oysters

Name: To Stew Oysters
Ingredients: 3 dozen oysters; 1 oz. butter; Cayenne pepper; Lemon-juice; | pint milk; $ oz. flour; 1 table-spoonful cream; Salt

From Chambers's cookery for young housewives, 1894

Presented as published in 1894. 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

1335Calories

121 gProtein

90 gCarbs

75 gFat

Full nutrition (34 nutrients)

Calories1335 kcal

Protein121 g

Carbohydrates90 g

Fiber0.3 g

Sugars37 g

Total Fat75 g

Saturated Fat21 g

Monounsaturated Fat9 g

Polyunsaturated Fat10 g

Omega-30.1 g

Cholesterol860 mg

Sodium1722 mg

Potassium3681 mg

Calcium1683 mg

Iron84 mg

Magnesium393 mg

Phosphorus2275 mg

Zinc710 mg

Copper52 mg

Manganese5.4 mg

Vitamin D4.7 mcg

Vitamin C39 mg

Vitamin A390 mcg

Vitamin E16 mg

Vitamin K18 mcg

Vitamin B60.9 mg

Vitamin B12160 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2.4 mg

Niacin (B3)18 mg

Folate169 mcg

Choline1262 mg

Caffeine0 mg

Water2139 g

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 43. The excerpt below is the record exactly as published.

TO STEW OYSTERS. 3 dozen oysters. 1 oz. butter. Cayenne pepper. Lemon-juice. | pint milk. $ oz. flour. 1 table-spoonful cream. Salt

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