Oyster Sauce
From Fifty dinners, 1895
Presented as published in 1895. 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
739Calories
80 gProtein
46 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories739 kcal
Protein80 g
Carbohydrates46 g
Fiber1.2 g
Sugars11 g
Total Fat24 g
Saturated Fat6.6 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat7.3 g
Cholesterol554 mg
Sodium1314 mg
Potassium2228 mg
Calcium819 mg
Iron64 mg
Magnesium257 mg
Phosphorus1361 mg
Zinc545 mg
Copper40 mg
Manganese4.2 mg
Vitamin D0.4 mcg
Vitamin C0.2 mg
Vitamin A180 mcg
Vitamin E12 mg
Vitamin K14 mcg
Vitamin B60.5 mg
Vitamin B12121 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)14 mg
Folate109 mcg
Choline946 mg
Caffeine0 mg
Water1281 g
As published
This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 73. The excerpt below is the record exactly as published.
two dozen sauce oysters, as explained at page 52, and cut each into four pieces. Make a good gill and a half of sauce with the oyster liquid and broth, thickened and enriched with a dessert-spoonful of cream : put the oysters into this, and pour it into a buttered legumiere.^ adding two ounces of chopped cooked mushrooms
Cook this with the app: pantry check, scaling, and the assistant.