Oysters à l'Indienne

Name: Oysters à l'Indienne
Ingredients: 1 doz. oysters; 1 dessertspoonful of curry powder; 1 dessertspoonful of flour; 1 pint of cream; a slice of onion; a slice of apple; ½ teaspoonful of lemon juice; rice to serve

From Savouries and sweets suitable for luncheons and dinners, 1886

Presented as published in 1886. 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

2076Calories

46 gProtein

74 gCarbs

178 gFat

Full nutrition (34 nutrients)

Calories2076 kcal

Protein46 g

Carbohydrates74 g

Fiber6 g

Sugars28 g

Total Fat178 g

Saturated Fat99 g

Monounsaturated Fat36 g

Polyunsaturated Fat3.3 g

Omega-30 g

Cholesterol722 mg

Sodium614 mg

Potassium1801 mg

Calcium695 mg

Iron29 mg

Magnesium164 mg

Phosphorus923 mg

Zinc237 mg

Copper17 mg

Manganese2.2 mg

Vitamin D0 mcg

Vitamin C19 mg

Vitamin A82 mcg

Vitamin E5.7 mg

Vitamin K21 mcg

Vitamin B60.6 mg

Vitamin B1253 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)6.4 mg

Folate76 mcg

Choline407 mg

Caffeine0 mg

Water1099 g

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 7. The excerpt below is the record exactly as published.

Oysters ^ Tlndienne. 03R Six Persons. — 1 doz. oysters ; 1 dessertspoonful of yy powder ; 1 dessertspoonful of flour ; 1 pint of cream ; ;;iion ; a slice of apple ; ^ teaspoonful of lemon juice ; 58. of rice. Vake one dozen oysters, one dessertspoonful of r;y powder, one dessertspoonful of flour, quarter 11 pint of cream, a little onion, a slice of apple, f:‘ a teaspoonful of lemon juice

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