Ombrelle d'Ostende - Belgian

Name: Ombrelle d'Ostende - Belgian
Ingredients: Remove the skins and stems from eight large fresh mushrooms; Scald a cup of fresh oysters; mix with two tablespoons of bread crumbs; two of thick cream; a beaten egg

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

475Calories

40 gProtein

36 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories475 kcal

Protein40 g

Carbohydrates36 g

Fiber6.2 g

Sugars14 g

Total Fat22 g

Saturated Fat9.2 g

Monounsaturated Fat4.7 g

Polyunsaturated Fat3.4 g

Omega-30 g

Cholesterol315 mg

Sodium415 mg

Potassium2291 mg

Calcium234 mg

Iron16 mg

Magnesium109 mg

Phosphorus860 mg

Zinc101 mg

Copper8.9 mg

Manganese1.1 mg

Vitamin D2.1 mcg

Vitamin C12 mg

Vitamin A112 mcg

Vitamin E2.7 mg

Vitamin K4.2 mcg

Vitamin B60.8 mg

Vitamin B1222 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)2.8 mg

Niacin (B3)23 mg

Folate151 mcg

Choline407 mg

Caffeine0 mg

Water794 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 32. The excerpt below is the record exactly as published.

OMBRELLE D'OSTENDE— BELGIAN Remove the skins and stems from eight large fresh mush- rooms; place, with the gills up, on a fireproof platter, and season with salt and pepper. Scald a cup of fresh oysters in their own liquor. Strain and chop and mix with two tablespoons of bread crumbs, two of thick cream, a beaten egg

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