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Oyster Sauce
From Cookery and housekeeping, 1882
Serves 4
Ensure a fair share of oysters for each guest.
Presented as published in 1882. 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
6Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories6.4 kcal
Protein0.7 g
Carbohydrates0.3 g
Fiber0 g
Sugars0.1 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol5 mg
Sodium11 mg
Potassium20 mg
Calcium7.4 mg
Iron0.6 mg
Magnesium2.3 mg
Phosphorus12 mg
Zinc4.9 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.6 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B121.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.9 mcg
Choline8.1 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 118. The excerpt below is the record exactly as published.
Oyster Sauce Oysters vary so much in size, it is not easy to lay down a rule as to the number of oysters required for each guest. But the rule may be laid down that the sauce is to contain such a quantity of oysters that each guest may have a fair share. The required number of oysters
Cook this with the app: pantry check, scaling, and the assistant.