Huitres Nature
From Salads, sandwiches, and savouries, 1901
This is a classic hors d'oeuvre.
Presented as published in 1901. 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
117Calories
7 gProtein
23 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories117 kcal
Protein6.7 g
Carbohydrates23 g
Fiber3.1 g
Sugars5.3 g
Total Fat2.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol23 mg
Sodium195 mg
Potassium681 mg
Calcium103 mg
Iron3.2 mg
Magnesium46 mg
Phosphorus129 mg
Zinc20 mg
Copper1.6 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C92 mg
Vitamin A8 mcg
Vitamin E0.9 mg
Vitamin K49 mcg
Vitamin B60.1 mg
Vitamin B124.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate35 mcg
Choline46 mg
Caffeine0 mg
Water420 g
As published
This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 23. The excerpt below is the record exactly as published.
Huitres Nature. — Roll out thinly some anchovy paste, and dust generously with coralline pepper, or add a drop or two of tabasco to the paste, cut it into squares, prick it, and bake till crisp. When cold place on each a slice of peeled cucumber, the same of lemon (removing all pith, peel, and pips), and lastly a bearded oyster; season lightly with lemon juice and a tiny dust of cayenne pepper
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