Oyster Sauce, Brown

Name: Oyster Sauce, Brown
Ingredients: half a pint of brown sauce; two dozen oysters

From Catherine Owen's new cook book .., 1885

Traditionally served with beefsteak.

Presented as published in 1885. 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

1100Calories

95 gProtein

44 gCarbs

58 gFat

Full nutrition (33 nutrients)

Calories1100 kcal

Protein95 g

Carbohydrates44 g

Fiber3.5 g

Sugars7.4 g

Total Fat58 g

Saturated Fat5.7 g

Monounsaturated Fat3 g

Polyunsaturated Fat6.3 g

Cholesterol480 mg

Sodium3368 mg

Potassium2698 mg

Calcium749 mg

Iron57 mg

Magnesium267 mg

Phosphorus1450 mg

Zinc475 mg

Copper35 mg

Manganese3.9 mg

Vitamin D0 mcg

Vitamin C42 mg

Vitamin A156 mcg

Vitamin E10 mg

Vitamin K12 mcg

Vitamin B61.1 mg

Vitamin B12105 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.5 mg

Niacin (B3)17 mg

Folate173 mcg

Choline780 mg

Caffeine0 mg

Water1191 g

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 114. The excerpt below is the record exactly as published.

OYSTER SAUCE, BROWK. Make half a pint of brown sauce; add the liquor strained from two dozen oysters

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