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Oyster Broth (Bouillon d’Huitres) a la Bregitta

Name: Oyster Broth (Bouillon d’Huitres) a la Bregitta
Yield: 4 servings
Ingredients: one quart oysters; a little of the liquid; one cup water; three cups milk; one tablespoon cornstarch; half cup milk; some Worcestershire sauce; pepper; salt; one tablespoon butter; one cup cream; two of the hearts of the oysters; one tablespoon of whipped cream

From The Swedish, French, American cook book, 1918

Serves 4

Serve hot.

Presented as published in 1918. 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

473Calories

22 gProtein

21 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories473 kcal

Protein22 g

Carbohydrates21 g

Fiber0 g

Sugars12 g

Total Fat35 g

Saturated Fat18 g

Monounsaturated Fat6.6 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol196 mg

Sodium306 mg

Potassium770 mg

Calcium450 mg

Iron11 mg

Magnesium75 mg

Phosphorus493 mg

Zinc99 mg

Copper7.1 mg

Manganese0.7 mg

Vitamin D2.1 mcg

Vitamin C0 mg

Vitamin A107 mcg

Vitamin E2.2 mg

Vitamin K4 mcg

Vitamin B60.2 mg

Vitamin B1223 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.6 mg

Folate17 mcg

Choline200 mg

Caffeine0 mg

Water505 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 65. The excerpt below is the record exactly as published.

ster Broth ( Bouillon d’ Huitres) a la Bregitta One quart oysters. Remove the fat part and put in a saucepan separately with a little of the liquid. Chop the remaining part fine; put in their own liquid in a saucepan [add one cup water if there is not sufficient liquid on the oysters]; stew from ten to fifteen minutes. In the meantime, put three cups milk on the stove in a double boiler; when hot, thicken with one tablespoon cornstarch dissolved in half cup milk; flavor with some Worcestershire sauce; season with pepper and salt to taste. When ready to serve, strain the oyster broth from the chopped oysters into the thickened milk; add one tablespoon butter, and one cup cream. Serve two of the hearts of the oysters in each cup for the garnishing, with one table¬ spoon of whipped cream

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