Chartreuse of Oysters
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
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
1355Calories
131 gProtein
64 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories1355 kcal
Protein131 g
Carbohydrates64 g
Fiber0 g
Sugars16 g
Total Fat39 g
Saturated Fat11 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat12 g
Cholesterol889 mg
Sodium2739 mg
Potassium3685 mg
Calcium1358 mg
Iron102 mg
Magnesium431 mg
Phosphorus2209 mg
Zinc854 mg
Copper62 mg
Manganese6.7 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A285 mcg
Vitamin E19 mg
Vitamin K25 mcg
Vitamin B60.8 mg
Vitamin B12190 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2.1 mg
Niacin (B3)25 mg
Folate158 mcg
Choline1432 mg
Caffeine0 mg
Water2149 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 7. The excerpt below is the record exactly as published.
Chartreuse of Oysters. Chartreuse d'Huitres. Take three or four dozen oysters, beard them and take away the hard parts or horns ; add half a pint of strained oyster liquor, a glass of chablis, and five or six anchovies boned and minced ; let- them OYSTERS A LA MODE. 9 simmer. When warm strain the Hquor, and add to it eight or ten sheets of best French leaf gelatine, melted in a gill of oyster liquor, with a good pinch of white pepper ; boil it up and clarify it with whites of eggs, tammy it, and then add a little of Marshall's apple-green colouring
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.