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Oyster Fricassee

Name: Oyster Fricassee
Yield: 4 servings
Ingredients: 1 pint oysters; 1/4 teaspoon salt; Milk or cream; 2 tablespoons butter; 2 tablespoons flour; 1 teaspoon parsley, finely chopped; 1 egg, slightly beaten; Few grains cayenne

From Boston Cooking-School cook book, 1896

Serves 4

Serves 4.

Presented as published in 1896. 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

307Calories

9 gProtein

12 gCarbs

30 gFat

Full nutrition (33 nutrients)

Calories307 kcal

Protein9.5 g

Carbohydrates12 g

Fiber1.7 g

Sugars1.4 g

Total Fat30 g

Saturated Fat13 g

Monounsaturated Fat5 g

Polyunsaturated Fat1.2 g

Cholesterol128 mg

Sodium267 mg

Potassium387 mg

Calcium122 mg

Iron6.5 mg

Magnesium37 mg

Phosphorus179 mg

Zinc49 mg

Copper3.6 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C5.3 mg

Vitamin A148 mcg

Vitamin E2.9 mg

Vitamin K14 mcg

Vitamin B60.2 mg

Vitamin B1211 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2 mg

Folate22 mcg

Choline84 mg

Caffeine0 mg

Water148 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 104. The excerpt below is the record exactly as published.

OYSTER FRICASSEE 1 pint oysters 14 teaspoon salt Milk or cream Few grains cayenne 2 tablespoons butter 1 teaspoon parsley, finely chopped 2 tablespoons flour 1 egg, slightly beaten

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