pescatariannut-freesoy-free
Oyster Cutlets
From Cookery for every household, 1914
Serves 2
Sufficient for 8 or 10 cutlets.
Presented as published in 1914. 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
534Calories
43 gProtein
42 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories534 kcal
Protein43 g
Carbohydrates42 g
Fiber5.9 g
Sugars5.3 g
Total Fat34 g
Saturated Fat6.9 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat5.4 g
Omega-30 g
Cholesterol386 mg
Sodium589 mg
Potassium1357 mg
Calcium445 mg
Iron33 mg
Magnesium160 mg
Phosphorus734 mg
Zinc249 mg
Copper18 mg
Manganese2.4 mg
Vitamin D0.5 mcg
Vitamin C12 mg
Vitamin A387 mcg
Vitamin E9.4 mg
Vitamin K17 mcg
Vitamin B60.6 mg
Vitamin B1255 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.1 mg
Folate101 mcg
Choline490 mg
Caffeine0 mg
Water591 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 177. The excerpt below is the record exactly as published.
Oyster Cutlets (Cotelettes d’Huitres) 2 doz. oysters (fresh or tinned). | oz. butter. 1 oz. flour. J gill oyster liquor. 1 table-sp. cream. Pepper and salt. A pinch of cayenne. A pinch of powdered mace. A little flour. Egg and bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.