Oyster Sauce
From English and French cookery, 1890
Presented as published in 1890. 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
1850Calories
36 gProtein
16 gCarbs
185 gFat
Full nutrition (34 nutrients)
Calories1850 kcal
Protein36 g
Carbohydrates16 g
Fiber0 g
Sugars3.8 g
Total Fat185 g
Saturated Fat112 g
Monounsaturated Fat52 g
Polyunsaturated Fat9.6 g
Omega-30.7 g
Cholesterol703 mg
Sodium534 mg
Potassium988 mg
Calcium406 mg
Iron28 mg
Magnesium112 mg
Phosphorus634 mg
Zinc236 mg
Copper17 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1551 mcg
Vitamin E10 mg
Vitamin K21 mcg
Vitamin B60.2 mg
Vitamin B1253 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.6 mg
Folate48 mcg
Choline430 mg
Caffeine0 mg
Water569 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 31. The excerpt below is the record exactly as published.
Oyster Sauce. — Stew the beards of 12 oysters in their own juice with i a teacupful of good clear gravy ; strain it off, add it to \ pint melted butter
Cook this with the app: pantry check, scaling, and the assistant.