Oyster Pudding (in Scallop Shells)
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Serve hot.
Presented as published in 1888. 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
947Calories
9 gProtein
33 gCarbs
86 gFat
Full nutrition (33 nutrients)
Calories947 kcal
Protein9.5 g
Carbohydrates33 g
Fiber1.2 g
Sugars0.9 g
Total Fat86 g
Saturated Fat49 g
Monounsaturated Fat18 g
Polyunsaturated Fat0.6 g
Cholesterol267 mg
Sodium238 mg
Potassium284 mg
Calcium190 mg
Iron1.5 mg
Magnesium23 mg
Phosphorus187 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.1 mg
Vitamin K6.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate53 mcg
Choline42 mg
Caffeine0 mg
Water153 g
As published
This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 17. The excerpt below is the record exactly as published.
Oyster Pudding (in Scallop Shells). Scald the oysters in their own liquor. Take them out, drain, and chop them fine. Take crumb of bread soaked in cream, finely-chopped parsley, chives, anchovy, pepper, and a bit of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.