Oyster Cream
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Small moulds may be used instead of the larger one.
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
2089Calories
143 gProtein
80 gCarbs
128 gFat
Full nutrition (34 nutrients)
Calories2089 kcal
Protein143 g
Carbohydrates80 g
Fiber0.3 g
Sugars19 g
Total Fat128 g
Saturated Fat61 g
Monounsaturated Fat25 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol1208 mg
Sodium2096 mg
Potassium4007 mg
Calcium1578 mg
Iron111 mg
Magnesium452 mg
Phosphorus2482 mg
Zinc944 mg
Copper69 mg
Manganese7.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A329 mcg
Vitamin E21 mg
Vitamin K30 mcg
Vitamin B60.8 mg
Vitamin B12210 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)2.2 mg
Niacin (B3)22 mg
Folate169 mcg
Choline1560 mg
Caffeine1.8 mg
Water2274 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 7. The excerpt below is the record exactly as published.
Oyster Cream. Huitres a la Creme. Pound four dozen oysters in a mortar, taking away the hard parts ; add a Httle of their Hquor, a dust of cayenne, and half a pint of double cream whilst pounding ; add pepper and salt to taste. Pass the mixture through a hair sieve and work in another half-pint of cream. Garnish a plain mould with truffles and pistachio nuts
Cook this with the app: pantry check, scaling, and the assistant.