Oyster Sauce
From Snowdrift secrets, 1913
Presented as published in 1913. 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
768Calories
77 gProtein
52 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories768 kcal
Protein77 g
Carbohydrates52 g
Fiber0 g
Sugars14 g
Total Fat26 g
Saturated Fat8.2 g
Monounsaturated Fat4 g
Polyunsaturated Fat6.7 g
Omega-30 g
Cholesterol515 mg
Sodium3442 mg
Potassium2155 mg
Calcium892 mg
Iron59 mg
Magnesium244 mg
Phosphorus1352 mg
Zinc492 mg
Copper36 mg
Manganese3.8 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A201 mcg
Vitamin E11 mg
Vitamin K13 mcg
Vitamin B60.5 mg
Vitamin B12110 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)13 mg
Folate113 mcg
Choline834 mg
Caffeine0 mg
Water1221 g
As published
This recipe was extracted from Snowdrift secrets (1913) by Sarah Tyson Heston Rorer, page 11. The excerpt below is the record exactly as published.
OYSTER SAUCE 25 Oysters Drain the oysters; throw them into a hot 2 Tablespoonfuls Snowdrift saucepan and stir until the gills are 2 Tablespoonfuls Flour curled; strain, saving the liquor. Rub % Cupful Milk the Snowdrift and flour together; add 1 Teaspoonful Salt the oyster liquor and milk; stir until 1 Saltspoonful Black Pepper boiling. Add the salt, pepper and cay- Dash Cayenne
Cook this with the app: pantry check, scaling, and the assistant.