dairy-freenut-freesoy-free
Oyster Balls
From Handbook of practical cookery, 1886
Serves 2
Presented as published in 1886. 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
572Calories
28 gProtein
22 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories572 kcal
Protein28 g
Carbohydrates22 g
Fiber3.1 g
Sugars2.6 g
Total Fat41 g
Saturated Fat19 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol256 mg
Sodium692 mg
Potassium678 mg
Calcium247 mg
Iron17 mg
Magnesium89 mg
Phosphorus433 mg
Zinc120 mg
Copper9 mg
Manganese1.2 mg
Vitamin D0.5 mcg
Vitamin C2.6 mg
Vitamin A84 mcg
Vitamin E3.3 mg
Vitamin K5.2 mcg
Vitamin B60.3 mg
Vitamin B1227 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.8 mg
Folate57 mcg
Choline272 mg
Caffeine0 mg
Water310 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 26. The excerpt below is the record exactly as published.
OYSTER BALLS— CRAB PIE. 29 OYSTERS AND OTHER SHELLFISH- SPECIAL DISHES. Oyster Balls. — One dozen oysters, two ounces of veal, two ounces beef suet, one salt-spoonful powdered mace, one quarter tea-spoonful salt, one quarter tea-spoonful pepper, three table-spoonfuls bread crumbs, one egg
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