Oyster Fricassee
From Chafing dish and casserole cookery, 1908
This is an excellent dish for invalids or convalescents.
Presented as published in 1908. 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
502Calories
46 gProtein
33 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories502 kcal
Protein46 g
Carbohydrates33 g
Fiber0 g
Sugars9.8 g
Total Fat31 g
Saturated Fat6.7 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat4.3 g
Omega-30 g
Cholesterol474 mg
Sodium629 mg
Potassium1210 mg
Calcium537 mg
Iron29 mg
Magnesium133 mg
Phosphorus822 mg
Zinc237 mg
Copper17 mg
Manganese1.9 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A197 mcg
Vitamin E5.7 mg
Vitamin K6.2 mcg
Vitamin B60.4 mg
Vitamin B1254 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)6.7 mg
Folate88 mcg
Choline559 mg
Caffeine0 mg
Water683 g
As published
This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 5. The excerpt below is the record exactly as published.
twelve large oysters, drain and beard them. Melt half an ounce of butter in a chafing dish, to this add half an ounce of flour, stir for a 16 Chafing Dish Cookery few minutes, and moisten with a gill of milk and the strained oyster liquor. Bring to the boil, let it simmer for ten minutes. Cut the oysters in halves. Add them to the sauce, let them get very hot together without boiling, then add the beaten yolk of an egg and a little cream. Season to taste
Cook this with the app: pantry check, scaling, and the assistant.