Cockle Sauce
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
6084Calories
515 gProtein
179 gCarbs
376 gFat
Full nutrition (34 nutrients)
Calories6084 kcal
Protein515 g
Carbohydrates179 g
Fiber0.3 g
Sugars0.3 g
Total Fat376 g
Saturated Fat217 g
Monounsaturated Fat101 g
Polyunsaturated Fat13 g
Omega-31.4 g
Cholesterol926 mg
Sodium48 mg
Potassium104 mg
Calcium1243 mg
Iron613 mg
Magnesium9.8 mg
Phosphorus106 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A2945 mcg
Vitamin E10 mg
Vitamin K30 mcg
Vitamin B60 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)7.7 mg
Niacin (B3)121 mg
Folate13 mcg
Choline81 mg
Caffeine0 mg
Water3067 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 26. The excerpt below is the record exactly as published.
Cockle Sauce. Prepare a gallon of cockles as for boiling. Set them on the fire, and when the shells opeii, strain SHELLFISH. 53 the liquid from them, throw the shells away, and strain the liquid through muslin to clean it from sand. Stir in a pint of good melted butter, and add a tablespoonful of vinegar, and half a tea- spoonful of white pepper
Cook this with the app: pantry check, scaling, and the assistant.