Oyster Sauce

Name: Oyster Sauce
Ingredients: One dozen Oysters; Half an ounce of Butter; Half an ounce of Flour; One tablespoonful of Cream; Lemon-juice, Salt, and Cayenne

From High-class cookery recipes, 1897

Presented as published in 1897. 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

408Calories

36 gProtein

28 gCarbs

27 gFat

Full nutrition (33 nutrients)

Calories408 kcal

Protein36 g

Carbohydrates28 g

Fiber0 g

Sugars3.7 g

Total Fat27 g

Saturated Fat5.8 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat3.2 g

Cholesterol288 mg

Sodium515 mg

Potassium972 mg

Calcium368 mg

Iron28 mg

Magnesium113 mg

Phosphorus608 mg

Zinc236 mg

Copper17 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E5.1 mg

Vitamin K6.4 mcg

Vitamin B60.2 mg

Vitamin B1253 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)6.5 mg

Folate65 mcg

Choline390 mg

Caffeine0 mg

Water546 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 46. The excerpt below is the record exactly as published.

Oyster Sauce. Ingredients. One dozen Oysters. Half an ounce of Butter. Half an ounce of Flour. One tablespoonful of Cream. Lemon-juice, Salt, and Cayenne

Cook this with the app: pantry check, scaling, and the assistant.