gluten-freenut-freeegg-freesoy-free
Oyster Pudding
From The thorough good cook, 1895
Serves 1
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
867Calories
12 gProtein
12 gCarbs
86 gFat
Full nutrition (33 nutrients)
Calories867 kcal
Protein12 g
Carbohydrates12 g
Fiber0 g
Sugars0.8 g
Total Fat86 g
Saturated Fat48 g
Monounsaturated Fat18 g
Polyunsaturated Fat0.7 g
Cholesterol291 mg
Sodium154 mg
Potassium420 mg
Calcium217 mg
Iron5.7 mg
Magnesium36 mg
Phosphorus254 mg
Zinc49 mg
Copper3.5 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E1.1 mg
Vitamin K6.9 mcg
Vitamin B60.1 mg
Vitamin B1211 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate8.7 mcg
Choline81 mg
Caffeine0 mg
Water246 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 111. The excerpt below is the record exactly as published.
Oyster Pudding. In opening the oysters, take care of the liquor. Strain, beard and parboil the fish ; soak and parboil sweetbreads, which must be cut in slices and disposed with the oysters in layers in a buttered mould, and lightly seasoned with salt, pepper, and mace. Put half a teacupful of the liquor, and as much gravy, into the mould, and steam for half an hour. On turning out the pudding, pour over it a sauce made of a teacupful of cream, some more oyster liquor, and a cupful of white gravy
Cook this with the app: pantry check, scaling, and the assistant.