Iced Savoury Oysters
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Whole oysters may be used, but it would be expensive.
Presented as published in 1888. 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
955Calories
105 gProtein
58 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories955 kcal
Protein105 g
Carbohydrates58 g
Fiber2.8 g
Sugars14 g
Total Fat31 g
Saturated Fat8.7 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat9.7 g
Cholesterol723 mg
Sodium1679 mg
Potassium2968 mg
Calcium1097 mg
Iron84 mg
Magnesium335 mg
Phosphorus1772 mg
Zinc708 mg
Copper52 mg
Manganese5.4 mg
Vitamin D0.1 mcg
Vitamin C53 mg
Vitamin A235 mcg
Vitamin E16 mg
Vitamin K18 mcg
Vitamin B60.6 mg
Vitamin B12158 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.7 mg
Niacin (B3)18 mg
Folate138 mcg
Choline1179 mg
Caffeine0 mg
Water1693 g
As published
This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 11. The excerpt below is the record exactly as published.
Iced Savoury Oysters. Take three or four dozen oysters, and after bearding them and straining their liquor from them, cut them up into small pieces and let them soak in Mayonnaise sauce made with lemon instead of vinegar, for two hours. Have some well-flavoured aspic jelly, and whip it till it is frothy. Put some of this at the bottom of the dish it is to be served in ; then place a layer of the minced oyster, and fill it up with oyster and aspic alternately till the mould is nearly full ; place a stiff band of paper round and fill in with whipped aspic. Put it on ice for two hours ; remove the paper and serve. 20 OYSTERS A LA MODE. Garnish with lemon cut in fancy shapes, and rolled anchovies
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Cook this with the app: pantry check, scaling, and the assistant.