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Mock Oysters
From The home cook book, 1905
Serves 4
Serve hot.
Presented as published in 1905. 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
23Calories
2 gProtein
1 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories23 kcal
Protein1.8 g
Carbohydrates1.3 g
Fiber0.2 g
Sugars0 g
Total Fat1.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium19 mg
Potassium41 mg
Calcium11 mg
Iron0.3 mg
Magnesium2.9 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0.5 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate7.5 mcg
Choline37 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 107. The excerpt below is the record exactly as published.
MOCK OYSTERS Scrape salsify roots and throw each one as you scrape it into cold water. Cover with boiling water and boil gently three-quarters of an hour. They will then be tender. Mash the roots and put through a colander. Then season with salt and pepper to taste and stir in beaten eggs, allowing one egg
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