pescatariannut-freesoy-free
Oyster Salad
From Miss Parloa's kitchen companion, 1887
Serves 1
The cracker and celery seed may be omitted, and a pint of thinly sliced celery may be added at serving time.
Presented as published in 1887. 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
825Calories
32 gProtein
18 gCarbs
88 gFat
Full nutrition (34 nutrients)
Calories825 kcal
Protein32 g
Carbohydrates18 g
Fiber1 g
Sugars2.4 g
Total Fat88 g
Saturated Fat31 g
Monounsaturated Fat18 g
Polyunsaturated Fat6.2 g
Omega-30.3 g
Cholesterol948 mg
Sodium2860 mg
Potassium546 mg
Calcium293 mg
Iron7.7 mg
Magnesium59 mg
Phosphorus579 mg
Zinc23 mg
Copper1.6 mg
Manganese0.6 mg
Vitamin D4 mcg
Vitamin C0.8 mg
Vitamin A336 mcg
Vitamin E3.2 mg
Vitamin K15 mcg
Vitamin B60.4 mg
Vitamin B126.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)1.5 mg
Folate112 mcg
Choline623 mg
Caffeine0 mg
Water388 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 225. The excerpt below is the record exactly as published.
Oyster Salad. For a two-pound can or a solid quart of oysters use dressing made as follows : Beat well four eggs. Add to them a gill each of cream and vinegar, one teaspoonful of mustard, one of celery seed, one of salt, one-fifth of a teaspoonful of cayenne, and two table-spoonfuls of but- ter. Place in the double-boiler, and cook until as thick as soft custard. It will take about five or six minutes. The dressing must be stirred from the time it is put on the fire until it is taken off; and when that time comes, add two table-spoonfuls of powdered and sifted cracker
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Cook this with the app: pantry check, scaling, and the assistant.