Egg Baskets aux Huitres

Name: Egg Baskets aux Huitres
Ingredients: as many eggs as required; two dozen cooking oysters; a dessert-spoonful of lemon; a teaspoonful of anchovy sauce; the strained oyster liquor; a sprinkling of cayenne

From À la mode cookery, 1902

Presented as published in 1902. 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

128Calories

11 gProtein

11 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories128 kcal

Protein11 g

Carbohydrates11 g

Fiber2.8 g

Sugars3.2 g

Total Fat5.9 g

Saturated Fat1.8 g

Monounsaturated Fat2 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol206 mg

Sodium626 mg

Potassium304 mg

Calcium86 mg

Iron3.8 mg

Magnesium34 mg

Phosphorus164 mg

Zinc20 mg

Copper1.5 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C53 mg

Vitamin A88 mcg

Vitamin E1.1 mg

Vitamin K0.7 mcg

Vitamin B60.2 mg

Vitamin B124.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.8 mg

Folate41 mcg

Choline185 mg

Caffeine0 mg

Water176 g

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 9. The excerpt below is the record exactly as published.

Egg Baskets aux Huitres Take as many eggs as required, boil them hard and cut them in halves longways ; remove the yolks and pound them in a mortar with two dozen cooking oysters, some rich white sauce, in which a dessert- spoonful of lemon has been mixed and a tea-spoonful of anchovy sauce, also the strained oyster liquor and a sprinkling of cayenne

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