Oyster Cannelons a la Whitstable
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
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
201Calories
19 gProtein
22 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories201 kcal
Protein19 g
Carbohydrates22 g
Fiber4.4 g
Sugars12 g
Total Fat5.2 g
Saturated Fat1.3 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.7 g
Cholesterol99 mg
Sodium241 mg
Potassium1337 mg
Calcium183 mg
Iron14 mg
Magnesium88 mg
Phosphorus367 mg
Zinc98 mg
Copper7.6 mg
Manganese1 mg
Vitamin D0.1 mcg
Vitamin C19 mg
Vitamin A86 mcg
Vitamin E5.6 mg
Vitamin K9.3 mcg
Vitamin B60.4 mg
Vitamin B1222 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.2 mg
Folate51 mcg
Choline198 mg
Caffeine0 mg
Water509 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 Cannelons a la Whitstable. Cannelons d'Huitres a la Whitstable. Chop up some oysters that have been soaking in lemon-juice, add a few mushrooms, and mix the whole in some stiffly reduced Allemande sauce. Roll out some seven turns puff paste to about one- eighth of an inch thickness. Moisten the surface with a br
Cook this with the app: pantry check, scaling, and the assistant.