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Oysters à l'Americaine
From Cookery for every household, 1914
Serves 2
Sufficient for 3 or 4 persons.
Presented as published in 1914. 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
508Calories
33 gProtein
15 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories508 kcal
Protein33 g
Carbohydrates15 g
Fiber0 g
Sugars3 g
Total Fat45 g
Saturated Fat16 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol459 mg
Sodium467 mg
Potassium830 mg
Calcium331 mg
Iron22 mg
Magnesium91 mg
Phosphorus572 mg
Zinc178 mg
Copper13 mg
Manganese1.3 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A139 mcg
Vitamin E4.4 mg
Vitamin K6.1 mcg
Vitamin B60.2 mg
Vitamin B1240 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.2 mg
Folate55 mcg
Choline440 mg
Caffeine0 mg
Water481 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 177. The excerpt below is the record exactly as published.
Oysters & l’Amerlcaine (Huitres k 1’ Americaine) 1 J doz. oysters. 1 gill cream. 1 oz. butter. 2 yolks of eggs. 1 table-sp. white wine or Salt and cayenne, lemon juice
Cook this with the app: pantry check, scaling, and the assistant.