Oysters a l'Indienne

Name: Oysters a l'Indienne
Ingredients: one dozen oysters; one dessertspoonful of curry powder; one dessertspoonful of flour; one gill of cream; a little of the oyster liquor; a slice of apple; half a teaspoonful of lemon-juice

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

836Calories

41 gProtein

48 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories836 kcal

Protein41 g

Carbohydrates48 g

Fiber3.4 g

Sugars22 g

Total Fat53 g

Saturated Fat27 g

Monounsaturated Fat10 g

Polyunsaturated Fat3.6 g

Omega-30 g

Cholesterol381 mg

Sodium578 mg

Potassium1319 mg

Calcium475 mg

Iron31 mg

Magnesium137 mg

Phosphorus727 mg

Zinc256 mg

Copper19 mg

Manganese2.2 mg

Vitamin D0 mcg

Vitamin C8.2 mg

Vitamin A88 mcg

Vitamin E6.1 mg

Vitamin K12 mcg

Vitamin B60.3 mg

Vitamin B1257 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)6.5 mg

Folate51 mcg

Choline430 mg

Caffeine0 mg

Water805 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 12. The excerpt below is the record exactly as published.

Oysters a I'lndienne. Huitres a I'lndienne. Take one dozen oysters, one dessertspoonful of curry powder, one dessertspoonful of flour, one gill of cream, a little of the oyster liquor, a slice of apple, and half a teaspoonful of lemon-juice

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