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Oyster Sauce

Name: Oyster Sauce
Yield: 2 servings
Ingredients: 1 cup oyster broth; 2 tablespoons flour; 1 cup thin cream; 2 tablespoons butter; 1 pint oysters; Salt and pepper to taste

From Scientific cooking with scientific methods, 1911

Serves 2

Presented as published in 1911. 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

599Calories

20 gProtein

21 gCarbs

58 gFat

Full nutrition (33 nutrients)

Calories599 kcal

Protein20 g

Carbohydrates21 g

Fiber0 g

Sugars3.4 g

Total Fat58 g

Saturated Fat25 g

Monounsaturated Fat9.9 g

Polyunsaturated Fat1.6 g

Cholesterol255 mg

Sodium406 mg

Potassium638 mg

Calcium225 mg

Iron12 mg

Magnesium59 mg

Phosphorus350 mg

Zinc98 mg

Copper7.2 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A33 mcg

Vitamin E2.1 mg

Vitamin K5.5 mcg

Vitamin B60.2 mg

Vitamin B1222 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.8 mg

Folate36 mcg

Choline172 mg

Caffeine0 mg

Water401 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 66. The excerpt below is the record exactly as published.

Oyster Sauce. 1 cup oyster broth. 2 tablespoons flour. 1 cup thin cream. 2 tablespoons butter. 1 pint oysters. Salt and pepper to taste

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