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Fried Oysters a la Poulette
From The Swedish, French, American cook book, 1918
Serves 1
Serve with poulette sauce as a luncheon or dinner fish dish.
Presented as published in 1918. 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
734Calories
18 gProtein
108 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories734 kcal
Protein18 g
Carbohydrates108 g
Fiber2.8 g
Sugars2.8 g
Total Fat28 g
Saturated Fat2.2 g
Monounsaturated Fat19 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol20 mg
Sodium47 mg
Potassium387 mg
Calcium79 mg
Iron10 mg
Magnesium50 mg
Phosphorus200 mg
Zinc21 mg
Copper1.7 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A7.5 mcg
Vitamin E9.1 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B124.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9 mg
Folate215 mcg
Choline38 mg
Caffeine0 mg
Water146 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 184. The excerpt below is the record exactly as published.
salt, and some lemon juice. When done, leave in the liquid until cold. Take two pounds of mushrooms; peel and cook in one cup water with four tablespoons sherry, pepper, and salt. When cold, chop the mushrooms, also the oysters. Put oysters in one saucepan and mushrooms in another with a little piece of butter; flavor the mushrooms with sherry and the oysters with more lemon juice; put a tablespoon chopped parsley to the oysters. Make round pieces of toast — one piece to each person. Butter the toast; put a strip of oyster across toast in the centre, then a strip of mush¬ room on both sides, and then the oysters at each end. Arrange the toast nicely on a platter with supreme sauce and fried parsley around. See that the dish is very hot when going to the table. Serve for luncheon or supper. Fried Oysters ( Huitres f rites) a la Poulette fake very large oysters; dip in flour, then in batter, and fry in very hot fat; sprinkle with pepper, salt, and a squeeze of lemon juice
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