Curry Oysters

Name: Curry Oysters
Ingredients: 25 oysters; 1 oz. butter; 1 dessert-spoonful curry powder; 1 small onion; 1 gill white stock; 1 apple; Lemon-juice; Salt; 2 oz. rice

From Chambers's cookery for young housewives, 1894

Any fish may be curried in the same manner, if cut into moderately-sized pieces.

Presented as published in 1894. 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

991Calories

78 gProtein

116 gCarbs

45 gFat

Full nutrition (33 nutrients)

Calories991 kcal

Protein78 g

Carbohydrates116 g

Fiber5.6 g

Sugars32 g

Total Fat45 g

Saturated Fat6.1 g

Monounsaturated Fat3.3 g

Polyunsaturated Fat6.8 g

Cholesterol566 mg

Sodium1074 mg

Potassium2402 mg

Calcium801 mg

Iron61 mg

Magnesium262 mg

Phosphorus1346 mg

Zinc492 mg

Copper36 mg

Manganese4.6 mg

Vitamin D0 mcg

Vitamin C18 mg

Vitamin A166 mcg

Vitamin E11 mg

Vitamin K14 mcg

Vitamin B60.7 mg

Vitamin B12109 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.2 mg

Niacin (B3)14 mg

Folate247 mcg

Choline831 mg

Caffeine0 mg

Water1414 g

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 46. The excerpt below is the record exactly as published.

CURRY OYSTERS. 25 oysters. 1 oz. butter. 1 dessert-spoonful curry powder. 1 small onion. J gill white stock. 1 apple. Lemon-juice. Salt. 2 oz. rice

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