pescatariangluten-freedairy-freenut-freesoy-free
Oyster Sauce
From Practical household cookery, 1891
Serves 6
Presented as published in 1891. 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
141Calories
13 gProtein
7 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories141 kcal
Protein13 g
Carbohydrates6.7 g
Fiber0 g
Sugars1.5 g
Total Fat5.1 g
Saturated Fat1.5 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol141 mg
Sodium212 mg
Potassium344 mg
Calcium132 mg
Iron9.4 mg
Magnesium37 mg
Phosphorus223 mg
Zinc79 mg
Copper5.7 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C3.2 mg
Vitamin A48 mcg
Vitamin E1.9 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B1218 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate25 mcg
Choline179 mg
Caffeine0 mg
Water225 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 42. The excerpt below is the record exactly as published.
OYSTER SAUCE. Blanch for five minutes two dozen oysters in a gill of white wine, strain the liquor into a small saucepan, mix with it one pint of Yeloutc sauce and a gill of fish broth if handy, or the same quantity of white stock ; boil, stir, and simmer for ten minutes, then add the yolks of two eggs well beaten, stir the contents well, pass it through a tammy sieve into the saucepan again on the fire, season with salt and pepper, squeeze the juice of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.