Oysters a la Brochette
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
427Calories
14 gProtein
78 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories427 kcal
Protein14 g
Carbohydrates78 g
Fiber4.9 g
Sugars6.7 g
Total Fat17 g
Saturated Fat1.3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.2 g
Cholesterol31 mg
Sodium792 mg
Potassium214 mg
Calcium200 mg
Iron5.2 mg
Magnesium47 mg
Phosphorus181 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K7.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.2 mg
Folate116 mcg
Choline16 mg
Caffeine0 mg
Water9.4 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 5. The excerpt below is the record exactly as published.
Oysters a la Brochette. Remove some large oysters from their shells, toss them in bread-crumbs previously seasoned with pepper and salt, and a little finely-minced parsley. Place them in a double gridiron, sprinkle them with dissolved butter
Cook this with the app: pantry check, scaling, and the assistant.