Oyster Sauce
From Fifty dinners, 1895
Presented as published in 1895. 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
601Calories
21 gProtein
107 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories601 kcal
Protein21 g
Carbohydrates107 g
Fiber2.7 g
Sugars3.7 g
Total Fat10 g
Saturated Fat1.1 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.1 g
Cholesterol7.1 mg
Sodium24908 mg
Potassium734 mg
Calcium295 mg
Iron2.1 mg
Magnesium45 mg
Phosphorus262 mg
Zinc1.1 mg
Copper1.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A2.4 mcg
Vitamin E1 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B123.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)17 mg
Folate147 mcg
Choline53 mg
Caffeine0 mg
Water947 g
As published
This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 51. The excerpt below is the record exactly as published.
oyster sauce, which make in this way : — Prepare eighteen sauce oysters in the manner explained in Menu xi. This should of course be done while the fowl was cooking. After draining off the broth from the bird, skim off any fat there may be, and, having a roicx ready, proceed to thicken it. Use half a pint to mask the fowl, and half a pint for the sauce, adding the oysters and their liquid to the latter with the yolk of a raw egg
Cook this with the app: pantry check, scaling, and the assistant.