pescatariangluten-freedairy-freenut-freesoy-free
Croquettes aux Huitres
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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
16Calories
1 gProtein
1 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories16 kcal
Protein1 g
Carbohydrates0.9 g
Fiber0 g
Sugars0.4 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol5.4 mg
Sodium33 mg
Potassium29 mg
Calcium15 mg
Iron0.6 mg
Magnesium3.1 mg
Phosphorus18 mg
Zinc4.9 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A8.1 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B121.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline9 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 492. The excerpt below is the record exactly as published.
Croquettes aux Huitres ( Oyster Croquets). — Make a salpicon of minced oysters, bechamel sauce (No. 202), mushrooms, and cooked white fish, well seasoned and mixed with egg-yolks
Cook this with the app: pantry check, scaling, and the assistant.