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Oyster Fricassee
From Good Things to Eat as Suggested by Rufus, 1911
Serves 1
Celery salt is a good addition to the seasoning.
Presented as published in 1911. 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
755Calories
53 gProtein
15 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories755 kcal
Protein53 g
Carbohydrates15 g
Fiber0 g
Sugars3.2 g
Total Fat52 g
Saturated Fat2.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol198 mg
Sodium1588 mg
Potassium779 mg
Calcium294 mg
Iron23 mg
Magnesium90 mg
Phosphorus482 mg
Zinc195 mg
Copper14 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A64 mcg
Vitamin E13 mg
Vitamin K5 mcg
Vitamin B60.2 mg
Vitamin B1243 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)4.6 mg
Folate36 mcg
Choline323 mg
Caffeine0 mg
Water524 g
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 9. The excerpt below is the record exactly as published.
OYSTER FRICASSE— Put one pint of oysters into a double boiler or into the top of the chafing dish. As soon as the edges curl add the slightly beaten yolks of three eggs, a few grain of pepper and half a teaspoon of salt. Set over hot water and as soon as the egg thickens add a teaspoon of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.