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Caviare Rolls with Oysters

Name: Caviare Rolls with Oysters
Yield: 4 servings
Ingredients: lib. of flour; 1 pint of warm milk; Joz. of yeast; Rb. of flour; yolks of three eggs; a little salt; 3oz. of warmed butter

From The encyclopædia of practical cookery, 1890

Serves 4

These are splendid little savoury entremets.

Presented as published in 1890. 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

688Calories

25 gProtein

133 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories688 kcal

Protein25 g

Carbohydrates133 g

Fiber1 g

Sugars0.1 g

Total Fat24 g

Saturated Fat1.2 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol189 mg

Sodium61 mg

Potassium321 mg

Calcium57 mg

Iron10 mg

Magnesium52 mg

Phosphorus285 mg

Zinc2 mg

Copper0.3 mg

Manganese1.3 mg

Vitamin D0.8 mcg

Vitamin C0 mg

Vitamin A60 mcg

Vitamin E0.4 mg

Vitamin K0.1 mcg

Vitamin B60.2 mg

Vitamin B120.3 mcg

Thiamin (B1)2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)13 mg

Folate373 mcg

Choline111 mg

Caffeine0 mg

Water49 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 204. The excerpt below is the record exactly as published.

Caviare Rolls with Oysters. — Sift lib. of flour, and add to it 1 pint of warm milk with Joz. of yeast dissolved in it, and with this make a sponge (see Bread). Put Rb. of flour into a basin, make a hole in the centre, and add the yolks of three eggs, a little salt, 3oz. of warmed butter

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