Curried Oysters
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Use Blue Points oysters for best results.
Presented as published in 1880. 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
445Calories
19 gProtein
68 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories445 kcal
Protein19 g
Carbohydrates68 g
Fiber4.3 g
Sugars6.1 g
Total Fat9.8 g
Saturated Fat2.7 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol186 mg
Sodium764 mg
Potassium254 mg
Calcium201 mg
Iron5.4 mg
Magnesium47 mg
Phosphorus255 mg
Zinc2 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K6.4 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.3 mg
Folate125 mcg
Choline161 mg
Caffeine0 mg
Water44 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 70. The excerpt below is the record exactly as published.
curried oysters. Curried oysters are best made with good large-sized oysters. The Blue Points sold in this country now, and w’hich are very fairly cheap, make an admirable curry. The oysters should first be scalded in their own liquor, as follows : — Place them in a small stewpan, with sufficient liquor to cover them. Place the stewpan on the fire, watching it carefully, and the moment it boils take it off the fire, strain the oysters, and let them dry. When dry they should be floured and dipped in a well-beaten egg, and some breadcrumbs sprinkled over them. The breadcrumbs should be 44 CROSSE AND BLACKWELL'S very fine, and the oysters, after they have been egged and breadcrumbed, should be set on one side till the egg and breadcrumbs become very dry. This is important. They should then be fried in smoking hot fat
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Cook this with the app: pantry check, scaling, and the assistant.