Huitres au Lit

Name: Huitres au Lit
Ingredients: 6 native oysters; 6 thin slices of bacon; 6 croutons; watercress

From Berridge House recipe book, 1910

Presented as published in 1910. 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

530Calories

30 gProtein

8 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories530 kcal

Protein30 g

Carbohydrates8.2 g

Fiber0 g

Sugars2.2 g

Total Fat41 g

Saturated Fat14 g

Monounsaturated Fat16 g

Polyunsaturated Fat7.1 g

Omega-30.2 g

Cholesterol183 mg

Sodium976 mg

Potassium661 mg

Calcium183 mg

Iron14 mg

Magnesium66 mg

Phosphorus450 mg

Zinc119 mg

Copper8.6 mg

Manganese0.9 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A50 mcg

Vitamin E3 mg

Vitamin K3 mcg

Vitamin B60.3 mg

Vitamin B1227 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)6.6 mg

Folate21 mcg

Choline241 mg

Caffeine0 mg

Water312 g

As published

This recipe was extracted from Berridge House recipe book (1910), page 40. The excerpt below is the record exactly as published.

Huitres au Lit 6 native oysters, 6 thin slices of bacon, 6 croutons, watercress

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