Aspic of Oysters
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Garnish with lemon sippets, parsley, and crayfish.
Presented as published in 1888. 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
646Calories
73 gProtein
33 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories646 kcal
Protein73 g
Carbohydrates33 g
Fiber0 g
Sugars7.4 g
Total Fat22 g
Saturated Fat6 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat6.7 g
Cholesterol494 mg
Sodium1608 mg
Potassium1965 mg
Calcium747 mg
Iron56 mg
Magnesium228 mg
Phosphorus1205 mg
Zinc472 mg
Copper34 mg
Manganese3.6 mg
Vitamin D0.3 mcg
Vitamin C1.3 mg
Vitamin A162 mcg
Vitamin E11 mg
Vitamin K30 mcg
Vitamin B60.4 mg
Vitamin B12105 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)14 mg
Folate88 mcg
Choline794 mg
Caffeine0 mg
Water1077 g
As published
This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 4. The excerpt below is the record exactly as published.
Aspic of Oysters. Huitres en Aspic. Make some aspic jelly ; have ready two dozen oysters, bearded and blanched in their own liquor ; cut them in halves ; boil three eggs hard, a few leaves of chervil, and four boned anchovies
Cook this with the app: pantry check, scaling, and the assistant.