Oyster Ragout
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
1023Calories
75 gProtein
40 gCarbs
40 gFat
Full nutrition (33 nutrients)
Calories1023 kcal
Protein75 g
Carbohydrates40 g
Fiber0 g
Sugars9.9 g
Total Fat40 g
Saturated Fat15 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat7.8 g
Cholesterol879 mg
Sodium1054 mg
Potassium2105 mg
Calcium792 mg
Iron57 mg
Magnesium243 mg
Phosphorus1356 mg
Zinc473 mg
Copper34 mg
Manganese3.8 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A286 mcg
Vitamin E11 mg
Vitamin K13 mcg
Vitamin B60.6 mg
Vitamin B12106 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)11 mg
Folate136 mcg
Choline1059 mg
Caffeine0 mg
Water1307 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 18. The excerpt below is the record exactly as published.
Oyster Ragout. Ragout d'Huitres. Take two dozen oysters ; open them, saving all the liquor. Make a thick batter with the yolks of two eggs, a grate of nutmeg, the minced peel of half a lemon, a spoonful of the juice, a little flour, and two spoonfuls of milk or cream. Dip the oysters one by one into this batter, roll them in bread-crumbs, fry them in butter to a bright brown, and set them before the fire to keep hot. Have ready two dozen chestnuts, shelled and skinned, and fr}^ them in butter. Pour the fat out of the pan, dredge some flour in, rub a piece of butter over it with a spoon, put in the oyster liquor, a quarter of a blade of mace, and half a pint of chablis or vin-de- grav
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Cook this with the app: pantry check, scaling, and the assistant.