gluten-freenut-freesoy-free
Kromeskies of Oysters
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for three or four persons.
Presented as published in 1892. 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
191Calories
20 gProtein
10 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories191 kcal
Protein20 g
Carbohydrates10 g
Fiber0.5 g
Sugars2.9 g
Total Fat7.8 g
Saturated Fat2.2 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.7 g
Cholesterol124 mg
Sodium258 mg
Potassium638 mg
Calcium181 mg
Iron14 mg
Magnesium59 mg
Phosphorus338 mg
Zinc118 mg
Copper8.7 mg
Manganese0.9 mg
Vitamin D0.1 mcg
Vitamin C1.1 mg
Vitamin A39 mcg
Vitamin E2.8 mg
Vitamin K3.1 mcg
Vitamin B60.1 mg
Vitamin B1226 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.7 mg
Folate30 mcg
Choline204 mg
Caffeine0 mg
Water320 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 788. The excerpt below is the record exactly as published.
Kromeskies of Oysters.— Open care- fully two dozen fresh oysters. Beard them, and cbop them small ; then mince cold chicken or turkey verj- finely. Mix equal quantities, add three mushrooms cut into small pieces, the yolk of an egg, the oyster liquor, and a table-spoonful of cream
Cook this with the app: pantry check, scaling, and the assistant.