Oyster Sauce

Name: Oyster Sauce
Ingredients: About one and a half dozen oysters; to half a pint of good melted butter; a seasoning of cayenne pepper

From Hilda's "where is it?" of recipes, 1891

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

2003Calories

53 gProtein

25 gCarbs

190 gFat

Full nutrition (34 nutrients)

Calories2003 kcal

Protein53 g

Carbohydrates25 g

Fiber0 g

Sugars5.7 g

Total Fat190 g

Saturated Fat113 g

Monounsaturated Fat53 g

Polyunsaturated Fat11 g

Omega-30.7 g

Cholesterol823 mg

Sodium789 mg

Potassium1456 mg

Calcium583 mg

Iron42 mg

Magnesium166 mg

Phosphorus925 mg

Zinc354 mg

Copper26 mg

Manganese2.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A1590 mcg

Vitamin E13 mg

Vitamin K24 mcg

Vitamin B60.3 mg

Vitamin B1279 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)8.4 mg

Folate69 mcg

Choline625 mg

Caffeine0 mg

Water836 g

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 74. The excerpt below is the record exactly as published.

About one and a half dozen oysters, raw or potted, to half a pint of good melted butter; a seasoning of cayenne pepper

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