Oyster Sauce

Name: Oyster Sauce
Ingredients: 4 pt. oysters; Pepper; 2 tbsp. butter; Few gratings nutmeg; 2 tbsp. flour; 3 c. milk or chicken stock; 4 tsp. salt; 3 ¢c. oyster juice

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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

1325Calories

133 gProtein

91 gCarbs

65 gFat

Full nutrition (33 nutrients)

Calories1325 kcal

Protein133 g

Carbohydrates91 g

Fiber0 g

Sugars24 g

Total Fat65 g

Saturated Fat12 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat12 g

Cholesterol878 mg

Sodium12037 mg

Potassium3869 mg

Calcium1204 mg

Iron94 mg

Magnesium390 mg

Phosphorus2138 mg

Zinc781 mg

Copper57 mg

Manganese6 mg

Vitamin D0 mcg

Vitamin C1.4 mg

Vitamin A265 mcg

Vitamin E17 mg

Vitamin K21 mcg

Vitamin B61.1 mg

Vitamin B12174 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2.5 mg

Niacin (B3)31 mg

Folate199 mcg

Choline1355 mg

Caffeine0 mg

Water2426 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 24. The excerpt below is the record exactly as published.

OYSTER SAUCE. 4 pt. oysters. Pepper. 2 tbsp. butter. Few gratings nutmeg. 2 tbsp. flour. 3 c. milk or chicken stock. 4 tsp. salt. 3 ¢c. oyster juice

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