dairy-freenut-freeegg-freesoy-free
Oyster Hatelets
From The thorough good cook, 1895
Serves 4
Silver skewers are preferred.
Presented as published in 1895. 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
50Calories
3 gProtein
2 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories50 kcal
Protein3.1 g
Carbohydrates1.7 g
Fiber0.3 g
Sugars0.7 g
Total Fat3.4 g
Saturated Fat1.1 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol26 mg
Sodium76 mg
Potassium96 mg
Calcium12 mg
Iron0.8 mg
Magnesium6.8 mg
Phosphorus64 mg
Zinc5.1 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.9 mg
Vitamin A6.5 mcg
Vitamin E0.2 mg
Vitamin K16 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate6.2 mcg
Choline13 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 109. The excerpt below is the record exactly as published.
Oyster Hatelets (a Polish term for Skewers). Cut into small pieces a sweetbread and a slice or two of bacon ; beard some large oysters, and season all highly with chopped parsley, a shallot, a Httle thyme, pepper, and 184 TEE TEOBOUGE GOOD COOK. salt. Then fasten them upon wh-e skewers ' (silver ones are best) ; put sifted bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.