pescatariannut-freeegg-freesoy-free
Oyster Sauce
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Avoid using cream as it makes the sauce too rich.
Presented as published in 1898. 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
15 gProtein
8 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories141 kcal
Protein15 g
Carbohydrates8.1 g
Fiber0 g
Sugars1.5 g
Total Fat7.3 g
Saturated Fat1.2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.5 g
Cholesterol98 mg
Sodium428 mg
Potassium456 mg
Calcium169 mg
Iron11 mg
Magnesium42 mg
Phosphorus256 mg
Zinc89 mg
Copper6.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E2.1 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B1220 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.8 mg
Folate24 mcg
Choline157 mg
Caffeine0 mg
Water315 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 69. The excerpt below is the record exactly as published.
Oyster Sauce. — In this, again, plenty of Oysters should be used, so that no guest should have to search the sauce-boat for one in vain. The right allowance is eighteen Sauce Oysters to a pint of sauce, nine to half a pint. Put the Oysters with all their liquid and their beards into a small saucepan, and add enough fish broth to cover the Oysters with liquid. Heat over the fire just to boiling point, but on no account let it boil, or the Oysters will be as hard and as tasteless as bits of white leather. Keep the pan at the side of the hot plate for two minutes only. Drain the Oysters, take off their beards, and divide each in half. Strain the liquid, and thicken as usual with butter and flour for the sauce
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