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Virginia Oyster Stew
From Twentieth century home cook book, 1905
Serves 4
Presented as published in 1905. 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
234Calories
20 gProtein
7 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories234 kcal
Protein20 g
Carbohydrates7.3 g
Fiber0 g
Sugars2.1 g
Total Fat13 g
Saturated Fat3.1 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol286 mg
Sodium273 mg
Potassium450 mg
Calcium171 mg
Iron12 mg
Magnesium50 mg
Phosphorus327 mg
Zinc98 mg
Copper7.1 mg
Manganese0.7 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E3.8 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.3 mg
Folate39 mcg
Choline308 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 52. The excerpt below is the record exactly as published.
VIRGINIA OYSTER STEW. Strain the liquor from one quart of oysters and put it over to boil ; take the 5^olk of four hard-boiled eggs and very little mustard ; mix into a paste with one large tablespoonful of salad oil ; then add a cup of the boiling liquor ; stir well and keep warm. Add the oysters to the remaining liquor and cook until the edges begin to curl. Pour part of the liquor from the 92 TWENTIETH CENTURY HOME COOK BOOK. oysters over some nicely prepared toast, leaving the remainder with the oysters. Add to the oysters the egg salad; season with salt and pepper to taste
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