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Toasted Angels

Name: Toasted Angels
Yield: 1 servings
Ingredients: Wr' a large oyster; a very thin slice of bacon or fat salt pork; 2 drops of lime juice; a little cayenne; squares of buttered toast

From San Rafael cook book, 1906, 1906

Serves 1

Presented as published in 1906. 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

726Calories

27 gProtein

12 gCarbs

64 gFat

Full nutrition (34 nutrients)

Calories726 kcal

Protein27 g

Carbohydrates12 g

Fiber0.5 g

Sugars3.1 g

Total Fat64 g

Saturated Fat22 g

Monounsaturated Fat27 g

Polyunsaturated Fat10 g

Omega-30.4 g

Cholesterol132 mg

Sodium1322 mg

Potassium572 mg

Calcium58 mg

Iron3.1 mg

Magnesium42 mg

Phosphorus349 mg

Zinc22 mg

Copper1.5 mg

Manganese0.2 mg

Vitamin D0.7 mcg

Vitamin C39 mg

Vitamin A28 mcg

Vitamin E1.4 mg

Vitamin K1.3 mcg

Vitamin B60.5 mg

Vitamin B125.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.2 mg

Niacin (B3)7.5 mg

Folate17 mcg

Choline120 mg

Caffeine0 mg

Water242 g

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 12. The excerpt below is the record exactly as published.

TOASTED ANGELS— Mrs. W. F. C. Hasson. Wr'") a large oyster in a very thin slice of bac-^n or fat salt nork, putting on the oyster a little cayenne and 2 drops of lime juice; fasten with a string, or pin the bacon with a wooden toothpick; broil till the bacon is crisp, and serve very hot on squares of buttered toast

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