Curried Oysters

Name: Curried Oysters
Ingredients: liquor from one quart of oysters; a tablespoonful of butter; two of browned flour; a teaspoonful of curry-powder; Salt and pepper to taste; squeeze in the juice of a lemon

From What to eat, how to serve it, 1891

Presented as published in 1891. 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

570Calories

59 gProtein

40 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories570 kcal

Protein59 g

Carbohydrates40 g

Fiber1.1 g

Sugars6.2 g

Total Fat28 g

Saturated Fat4.7 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat5.3 g

Omega-30 g

Cholesterol428 mg

Sodium846 mg

Potassium1595 mg

Calcium601 mg

Iron47 mg

Magnesium188 mg

Phosphorus989 mg

Zinc390 mg

Copper28 mg

Manganese3.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A129 mcg

Vitamin E8.9 mg

Vitamin K12 mcg

Vitamin B60.3 mg

Vitamin B1287 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1 mg

Niacin (B3)10 mg

Folate96 mcg

Choline646 mg

Caffeine0 mg

Water887 g

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 40. The excerpt below is the record exactly as published.

Curried Oysters. Rice Croquettes. Cold Slaw. Crackers and Cheese. Cu7*ried Oysters. — Heat to boiling the liquor from one quart of oysters ; lay the oysters in it, and let them simmer just long enough to plump them. Take them out with a skimmer, put them where they will keep hot, and thicken the liquor by adding to it a tablespoonful of butter rubbed smooth with two of browned flour. Into this stir a tea- spoonful of curry-powder wet up in a little cold water. Salt and pepper to taste, squeeze in the juice of a lemon

Cook this with the app: pantry check, scaling, and the assistant.