Ooffbb Oustard
From La cuisine creole, 1885
Serve with sponge cake.
Presented as published in 1885. 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
1357Calories
57 gProtein
168 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories1357 kcal
Protein57 g
Carbohydrates168 g
Fiber0.6 g
Sugars110 g
Total Fat50 g
Saturated Fat24 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.9 g
Omega-30.2 g
Cholesterol861 mg
Sodium661 mg
Potassium1741 mg
Calcium1313 mg
Iron3.8 mg
Magnesium142 mg
Phosphorus1389 mg
Zinc6.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D13 mcg
Vitamin C0 mg
Vitamin A632 mcg
Vitamin E2.6 mg
Vitamin K0.6 mcg
Vitamin B60.9 mg
Vitamin B127 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2.3 mg
Niacin (B3)1.2 mg
Folate94 mcg
Choline762 mg
Caffeine0 mg
Water1016 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 73. The excerpt below is the record exactly as published.
OOFFBB OUSTABD. Boil one quart of milk with five spoonf uls of white BUgar. Beat four ^gs separately, throw the whites into the boiling milk for two minuteB and dip them out with a skimmer as soon as tbey are cooked. Beat the four yolks of the eggs with half a cup of corn starch wet with a little cold milk; set it aside until you can put into the hot milk a cup of hot strong coff ee
Cook this with the app: pantry check, scaling, and the assistant.