Oyster Sauce for Entrees
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Presented as published in 1888. 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
1645Calories
11 gProtein
26 gCarbs
167 gFat
Full nutrition (33 nutrients)
Calories1645 kcal
Protein11 g
Carbohydrates26 g
Fiber0.8 g
Sugars0.7 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0 g
Cholesterol482 mg
Sodium101 mg
Potassium547 mg
Calcium310 mg
Iron0.9 mg
Magnesium36 mg
Phosphorus287 mg
Zinc1.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A15 mcg
Vitamin E0.2 mg
Vitamin K73 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate32 mcg
Choline1.7 mg
Caffeine0 mg
Water300 g
As published
This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 20. The excerpt below is the record exactly as published.
Oyster Sauce for Entrees. Having stewed the required number of oysters in a good lump of butter, and a tablespoonful of flour in which the liquor of the oysters has been put, make a white roux, into which peel a few 'small OYSTERS A LA MODE. 39 onions and mushrooms, and put them in with the mixture, as well as a bunch of parsley, and two or three green onions. Add a few spoonfuls of good broth or stock, which must be reduced over the fire. Then add a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.