Oyster Sauce

Name: Oyster Sauce
Ingredients: one pint of large fresh oysters; a tablespoonful of pepper; a little black pepper; salt; a recipe of well made drawn butter

From The housekeeper's companion, 1883

Presented as published in 1883. 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

270Calories

29 gProtein

18 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories270 kcal

Protein29 g

Carbohydrates18 g

Fiber1.8 g

Sugars3.1 g

Total Fat8.7 g

Saturated Fat2.4 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat2.7 g

Omega-30 g

Cholesterol198 mg

Sodium423 mg

Potassium866 mg

Calcium323 mg

Iron24 mg

Magnesium101 mg

Phosphorus492 mg

Zinc195 mg

Copper14 mg

Manganese2.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A66 mcg

Vitamin E4.3 mg

Vitamin K16 mcg

Vitamin B60.2 mg

Vitamin B1243 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.7 mg

Folate36 mcg

Choline323 mg

Caffeine0 mg

Water442 g

As published

This recipe was extracted from The housekeeper's companion (1883), page 87. The excerpt below is the record exactly as published.

Oyster Sauce. — Scald one pint of large fresh oysters just enough to plump them, adding a tablespoonful of pepper, vinegar, a little black pepper and salt; pour this into a recipe of well made drawn butter

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