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Oyster Sauce
From The century cook book, 1894
Serves 2
Presented as published in 1894. 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
633Calories
28 gProtein
42 gCarbs
40 gFat
Full nutrition (33 nutrients)
Calories633 kcal
Protein28 g
Carbohydrates42 g
Fiber2.2 g
Sugars13 g
Total Fat40 g
Saturated Fat10 g
Monounsaturated Fat15 g
Polyunsaturated Fat11 g
Cholesterol135 mg
Sodium1189 mg
Potassium910 mg
Calcium468 mg
Iron15 mg
Magnesium93 mg
Phosphorus539 mg
Zinc119 mg
Copper8.7 mg
Manganese1.1 mg
Vitamin D3 mcg
Vitamin C28 mg
Vitamin A365 mcg
Vitamin E3.6 mg
Vitamin K6 mcg
Vitamin B60.2 mg
Vitamin B1227 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.3 mg
Folate54 mcg
Choline233 mg
Caffeine0 mg
Water484 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 46. The excerpt below is the record exactly as published.
Oyster Sauce. Chop a dozen oysters fine and boil in their own liquor, skim and then add a pint of white sauce, season with salt and pepper, and the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.