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Oyster Ragout with Mushrooms a la Hammond
From The Swedish, French, American cook book, 1918
Serves 4
Fish entree for luncheon, dinner, or supper.
Presented as published in 1918. 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
180Calories
18 gProtein
15 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories180 kcal
Protein18 g
Carbohydrates15 g
Fiber1.1 g
Sugars4.2 g
Total Fat4.7 g
Saturated Fat1.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.5 g
Cholesterol99 mg
Sodium403 mg
Potassium780 mg
Calcium156 mg
Iron12 mg
Magnesium60 mg
Phosphorus347 mg
Zinc98 mg
Copper7.5 mg
Manganese0.8 mg
Vitamin D0.2 mcg
Vitamin C2.4 mg
Vitamin A32 mcg
Vitamin E2.1 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B1222 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.7 mg
Folate43 mcg
Choline182 mg
Caffeine0 mg
Water441 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 181. The excerpt below is the record exactly as published.
Oyster Ragout with Mushrooms a la Hammond Ragodt de Huitres aux Champignons, a la Hammond To one quart nice large oysters take one pound of mushrooms. Peel mushrooms; put on stove with one and a half cups water, half a cup sherry, some pepper and salt, and cook for about fifteen minutes; then add the oysters; strain the juice into the mushrooms; let come to a boil. Take a tablespoon butter and two tablespoons flour; stir until dissolved; add two cups of the liquid that the mush¬ rooms and oysters were cooked in; stir sauce until creamy; color with kitchen bouquet; add some tomato juice
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