Oyster Rolls
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
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
135Calories
10 gProtein
17 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories135 kcal
Protein10 g
Carbohydrates17 g
Fiber1.4 g
Sugars1.7 g
Total Fat3 g
Saturated Fat0.8 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Cholesterol60 mg
Sodium317 mg
Potassium329 mg
Calcium110 mg
Iron7.5 mg
Magnesium46 mg
Phosphorus179 mg
Zinc59 mg
Copper4.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E1.4 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B1213 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate14 mcg
Choline105 mg
Caffeine0 mg
Water148 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 19. The excerpt below is the record exactly as published.
Oyster Rolls. Cut some slices of brown bread very thin, butter them ; place three oysters, over which a little lemon has been squeezed, a tiny dust of cayenne sprinkled, and roll them up. Serve mounted up in a pyramid on a napkin, garnished with parsley, and celery finely shred handed with them
Cook this with the app: pantry check, scaling, and the assistant.