Oyster Cakes

Name: Oyster Cakes
Ingredients: a dozen large sauce oysters; three table-spoonfuls of rich white sauce; a cupful of bread crumbs; one or two yolks of eggs; the whites of two eggs; salt; pepper; a pinch of cayenne

From The paper-bag cookery manual, 1911

Presented as published in 1911. 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

745Calories

41 gProtein

83 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories745 kcal

Protein41 g

Carbohydrates83 g

Fiber4.9 g

Sugars9.8 g

Total Fat26 g

Saturated Fat8.3 g

Monounsaturated Fat8.7 g

Polyunsaturated Fat6.1 g

Omega-30.1 g

Cholesterol748 mg

Sodium1156 mg

Potassium562 mg

Calcium368 mg

Iron8.8 mg

Magnesium76 mg

Phosphorus623 mg

Zinc4.4 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A357 mcg

Vitamin E2.2 mg

Vitamin K7.8 mcg

Vitamin B60.5 mg

Vitamin B122.4 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.4 mg

Niacin (B3)7.5 mg

Folate214 mcg

Choline604 mg

Caffeine0 mg

Water197 g

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 18. The excerpt below is the record exactly as published.

Oyster Cakes. Take a dozen large sauce oysters, remove their beards, and put these with the oyster liquid into a basin, and mix up with three table-spoonfuls of rich white sauce. Add a little cream, and stir in one or two yolks of eggs and a cupful of bread crumbs, or finely crushed cracknels, or milk biscuits. Divide the oysters into quarters and mix with the above, season to taste with salt, pepper, and a pinch of cayenne. Whisk the whites of two eggs

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