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Oyster Sauce
From The "A1" cookery book, 1901
Serves 1
Presented as published in 1901. 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
956Calories
23 gProtein
59 gCarbs
70 gFat
Full nutrition (33 nutrients)
Calories956 kcal
Protein23 g
Carbohydrates59 g
Fiber1.5 g
Sugars20 g
Total Fat70 g
Saturated Fat17 g
Monounsaturated Fat29 g
Polyunsaturated Fat20 g
Cholesterol50 mg
Sodium1908 mg
Potassium823 mg
Calcium585 mg
Iron4.8 mg
Magnesium79 mg
Phosphorus529 mg
Zinc22 mg
Copper1.5 mg
Manganese0.5 mg
Vitamin D6 mcg
Vitamin C3.5 mg
Vitamin A657 mcg
Vitamin E2.3 mg
Vitamin K6.5 mcg
Vitamin B60.2 mg
Vitamin B125.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)3.4 mg
Folate59 mcg
Choline104 mg
Caffeine0 mg
Water390 g
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 61. The excerpt below is the record exactly as published.
Oyster Sauce. — Put as many oysters as you want in a sauce- pan with the strained liquor out of the shells ; let them just come to boiling-point in order to scald them, then drain and remove the beards. Make i pint of white sauce, add a dash of cayenne
Cook this with the app: pantry check, scaling, and the assistant.