Huttres a la St. James

Name: Huttres a la St. James
Ingredients: Twelve Oysters; Half a pound of Puff Paste; One gill of Becbamel Sauce; One ounce of grated Parmesan Clieese; Cayenne

From High-class cookery recipes, 1897

Presented as published in 1897. 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

609Calories

47 gProtein

31 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories609 kcal

Protein47 g

Carbohydrates31 g

Fiber0.3 g

Sugars9.2 g

Total Fat31 g

Saturated Fat11 g

Monounsaturated Fat8.9 g

Polyunsaturated Fat7.1 g

Omega-30 g

Cholesterol273 mg

Sodium1449 mg

Potassium1183 mg

Calcium752 mg

Iron28 mg

Magnesium135 mg

Phosphorus884 mg

Zinc238 mg

Copper17 mg

Manganese1.8 mg

Vitamin D1.5 mcg

Vitamin C1 mg

Vitamin A273 mcg

Vitamin E5.6 mg

Vitamin K7.6 mcg

Vitamin B60.3 mg

Vitamin B1253 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)6.1 mg

Folate54 mcg

Choline412 mg

Caffeine0 mg

Water634 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 58. The excerpt below is the record exactly as published.

Huttres a la St. JameSp Ingredients. Twelve Oysters. Half a pound of Puff Paste. " One gill of Becbamel Sauce. One ounce of grated Parmesan Clieese, Cayenne

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