Oyster Liquor
From The easiest way in housekeeping and cooking, 1881
Can also be used to fill a pie or patties.
Presented as published in 1881. 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
236Calories
20 gProtein
8 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories236 kcal
Protein20 g
Carbohydrates8 g
Fiber0 g
Sugars1.7 g
Total Fat13 g
Saturated Fat4.4 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.7 g
Cholesterol466 mg
Sodium227 mg
Potassium424 mg
Calcium190 mg
Iron12 mg
Magnesium46 mg
Phosphorus373 mg
Zinc98 mg
Copper7.1 mg
Manganese0.8 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A162 mcg
Vitamin E3 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.3 mg
Folate67 mcg
Choline440 mg
Caffeine0 mg
Water238 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 72. The excerpt below is the record exactly as published.
oyster liquor slowly, which must be not less than a large cupful. Beat the yolks of two eggs thoroughly with a saltspoonful of salt, a pinch of cayenne pepper, and one of mace. Add to the boiling liquor, but do not let it boil. Put in the oysters, and either use them to fill a pie, the form for which is already baked, for patties for dinner, or serve them on thin slices of buttered toast
Cook this with the app: pantry check, scaling, and the assistant.