pescatariannut-freesoy-free
Fricassee of Oysters
From The new Annie Dennis cook book, 1905
Serves 2
Presented as published in 1905. 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
398Calories
36 gProtein
23 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories398 kcal
Protein36 g
Carbohydrates23 g
Fiber2.5 g
Sugars3.3 g
Total Fat23 g
Saturated Fat5.1 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol400 mg
Sodium503 mg
Potassium907 mg
Calcium354 mg
Iron26 mg
Magnesium117 mg
Phosphorus599 mg
Zinc196 mg
Copper15 mg
Manganese1.7 mg
Vitamin D1 mcg
Vitamin C2.6 mg
Vitamin A149 mcg
Vitamin E4.7 mg
Vitamin K5.1 mcg
Vitamin B60.3 mg
Vitamin B1244 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.1 mg
Folate74 mcg
Choline469 mg
Caffeine0 mg
Water482 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 69. The excerpt below is the record exactly as published.
Fricassee of Oysters Drain a quart of oysters and put the liquor on to boil. Rub together a tablespoonful of butter and one 132 THE NEW ANNIE DENNIS COOK BOOK of flour; add to the boiling liquor and stir it until it thickens. Season with salt, a very little cayenne and a blade of mace. Remove it from the fire and add the beaten yolks of two eggs ; mix thoroughly and return to the fire, stirring for a minute or two. Put in the oysters and boil up again. Pour over slices of buttered toast
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