Oyster Canapes
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Can be varied with whipped aspic instead of cream.
Presented as published in 1888. 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
912Calories
13 gProtein
30 gCarbs
86 gFat
Full nutrition (33 nutrients)
Calories912 kcal
Protein13 g
Carbohydrates30 g
Fiber5.6 g
Sugars5.6 g
Total Fat86 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.7 g
Cholesterol281 mg
Sodium137 mg
Potassium659 mg
Calcium254 mg
Iron5.8 mg
Magnesium48 mg
Phosphorus263 mg
Zinc40 mg
Copper2.9 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A15 mcg
Vitamin E1.2 mg
Vitamin K6.6 mcg
Vitamin B60.3 mg
Vitamin B128.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate29 mcg
Choline75 mg
Caffeine0 mg
Water403 g
As published
This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 6. The excerpt below is the record exactly as published.
Oyster Canapes. Canapes aux Huitres. Cut little rounds of bread, fry them a pale colour, and lay on each two oysters bearded ; dust slightly with cayenne, and squeeze two drops of lemon on each ; whip some cream
Cook this with the app: pantry check, scaling, and the assistant.