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Common Oyster Sauce
From Modern cookery, in all its branches, 1884
Serves 5
Some prefer unmixed flavor of oysters.
Presented as published in 1884. 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
742Calories
15 gProtein
7 gCarbs
92 gFat
Full nutrition (34 nutrients)
Calories742 kcal
Protein15 g
Carbohydrates6.6 g
Fiber0 g
Sugars1.5 g
Total Fat92 g
Saturated Fat45 g
Monounsaturated Fat21 g
Polyunsaturated Fat3.9 g
Omega-30.3 g
Cholesterol332 mg
Sodium252 mg
Potassium405 mg
Calcium168 mg
Iron11 mg
Magnesium46 mg
Phosphorus260 mg
Zinc94 mg
Copper6.9 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A620 mcg
Vitamin E4.1 mg
Vitamin K8.5 mcg
Vitamin B60.1 mg
Vitamin B1221 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate20 mcg
Choline173 mg
Caffeine0 mg
Water232 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 126. The excerpt below is the record exactly as published.
COMMON OYSTER SAUCE. Prepare and plump two dozen of oysters as directed in the receipt above ; add their strained liquor to a quarter of a pint of thick melted butter made with milk, or with half milk and half water; stir the CHAP. V.] SAUCES* 115 whole until it toils, put in the oysters, and when they are quite heated through send the sauce to table without delay. Some persons like a little cayenne and essence of anchovies added to it when it is served with fish ; others prefer the unmixed flavour of the oysters. Oysters, 2 dozens; their liquor; melted butter, i pint. (Little cayenne and 1 dessertspoonful of essence of anchovies when liked.) SHRIMP SAUCE. The fish for this sauce should be very fresh. Shell quickly one pint of shrimps and mix them with half a pint of melted butter, to which a few drops of essence of anchovies and a little mace and cayenne have been added. As soon as the shrimps are heated through, dish, and serve the sauce, which ought not to boil after they are put in. Many persons add a few spoonsful of rich cream to all shell-fish sauces. Shrimps, 1 pint ; melted butter, \ pint
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