Olives aux Huitres
From The "Queen" cookery books: Entrees, 1901
Excellent made from cold fowl scraps.
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
2635Calories
51 gProtein
82 gCarbs
231 gFat
Full nutrition (34 nutrients)
Calories2635 kcal
Protein51 g
Carbohydrates82 g
Fiber4.3 g
Sugars9.1 g
Total Fat231 g
Saturated Fat124 g
Monounsaturated Fat75 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol539 mg
Sodium1201 mg
Potassium1065 mg
Calcium498 mg
Iron29 mg
Magnesium138 mg
Phosphorus770 mg
Zinc197 mg
Copper14 mg
Manganese2.4 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A144 mcg
Vitamin E8.2 mg
Vitamin K20 mcg
Vitamin B60.4 mg
Vitamin B1245 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)11 mg
Folate162 mcg
Choline496 mg
Caffeine0 mg
Water495 g
As published
This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 71. The excerpt below is the record exactly as published.
Olives aux Huitres. — Chop together till fine lib. of underdone mutton fillet (the inside of the loin), -lib. of beef or veal kidney suet, and a pint of oysters scalded and bearded. Mix this all well together, seasoning it with white pepper, salt, and a little mace, bind it with tn egg, roll it into finger length rolls, dip in liquefied butter and breadcrumbs
Cook this with the app: pantry check, scaling, and the assistant.