Oyster Sausages
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Can also be broiled or fried after being brushed with egg and bread-crumbs.
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
1370Calories
71 gProtein
41 gCarbs
101 gFat
Full nutrition (34 nutrients)
Calories1370 kcal
Protein71 g
Carbohydrates41 g
Fiber3.2 g
Sugars7.5 g
Total Fat101 g
Saturated Fat50 g
Monounsaturated Fat30 g
Polyunsaturated Fat9.2 g
Omega-30 g
Cholesterol538 mg
Sodium1028 mg
Potassium2052 mg
Calcium765 mg
Iron57 mg
Magnesium238 mg
Phosphorus1197 mg
Zinc472 mg
Copper34 mg
Manganese5.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A159 mcg
Vitamin E12 mg
Vitamin K36 mcg
Vitamin B60.4 mg
Vitamin B12105 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)11 mg
Folate87 mcg
Choline786 mg
Caffeine0 mg
Water1073 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 21. The excerpt below is the record exactly as published.
Oyster Sausages. Take two dozen oysters, beard them and scald them in their own liquor, chop very fine, and mix with five ounces of bread-crumbs, and three ounces of finely-chopped beef suet ; add half a saltspoon of salt, half of pepper, a dust of cayenne, a trifle of grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.