Oyster Sauce
From Buckmaster's cookery, 1887
The sauce must not boil after adding the oysters.
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
598Calories
50 gProtein
39 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories598 kcal
Protein50 g
Carbohydrates39 g
Fiber0 g
Sugars27 g
Total Fat43 g
Saturated Fat12 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat3.7 g
Omega-30.1 g
Cholesterol348 mg
Sodium697 mg
Potassium1671 mg
Calcium956 mg
Iron28 mg
Magnesium166 mg
Phosphorus1078 mg
Zinc238 mg
Copper17 mg
Manganese1.8 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A234 mcg
Vitamin E5.3 mg
Vitamin K6 mcg
Vitamin B60.5 mg
Vitamin B1255 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)6.1 mg
Folate42 mcg
Choline477 mg
Caffeine0 mg
Water967 g
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 96. The excerpt below is the record exactly as published.
OYSTER SAUCE. Ingi clients. Milk. 12 Oysters. ij oz. of Butter
Cook this with the app: pantry check, scaling, and the assistant.