Oyster Corks

Name: Oyster Corks
Ingredients: } lb. lean raw veal; 14 tablespoons melted but-; 4 cup oysters; 4 cup bread crumbs; 1 egg; 4 teaspoon salt; 4 teaspoon pepper; Few grains cayenne

From What to Have for Dinner, 1905

Serve with Velouté Sauce.

Presented as published in 1905. 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

1062Calories

65 gProtein

43 gCarbs

69 gFat

Full nutrition (34 nutrients)

Calories1062 kcal

Protein65 g

Carbohydrates43 g

Fiber2.6 g

Sugars4.3 g

Total Fat69 g

Saturated Fat36 g

Monounsaturated Fat21 g

Polyunsaturated Fat5.4 g

Omega-30.2 g

Cholesterol537 mg

Sodium1347 mg

Potassium1103 mg

Calcium250 mg

Iron11 mg

Magnesium108 mg

Phosphorus783 mg

Zinc57 mg

Copper4 mg

Manganese1 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A464 mcg

Vitamin E3.5 mg

Vitamin K9.7 mcg

Vitamin B61.1 mg

Vitamin B1215 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.2 mg

Niacin (B3)22 mg

Folate121 mcg

Choline246 mg

Caffeine0 mg

Water326 g

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 47. The excerpt below is the record exactly as published.

OYSTER CORKS. } lb. lean raw veal 14 tablespoons melted but- 4 cup oysters ter 4 cup bread crumbs 4 teaspoon salt 1 egg | 4 teaspoon pepper Few grains cayenne

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