Oysters a la Catalan

Name: Oysters a la Catalan
Ingredients: one tablespoonful of butter; two teaspoonfuls grated Edam or Parmesan cheese; four tablespoonfuls catsup; one-half teaspoonful Worcestershire sauce; two tablespoonfuls cream; meat of one good-sized crab cut fine; two dozen oysters

From Bohemian San Francisco, 1914

Best prepared in a chafing dish.

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

973Calories

107 gProtein

53 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories973 kcal

Protein107 g

Carbohydrates53 g

Fiber0.2 g

Sugars22 g

Total Fat45 g

Saturated Fat13 g

Monounsaturated Fat5.8 g

Polyunsaturated Fat7.2 g

Omega-30 g

Cholesterol701 mg

Sodium2330 mg

Potassium2780 mg

Calcium952 mg

Iron57 mg

Magnesium296 mg

Phosphorus1684 mg

Zinc479 mg

Copper36 mg

Manganese3.9 mg

Vitamin D0 mcg

Vitamin C9.1 mg

Vitamin A186 mcg

Vitamin E11 mg

Vitamin K15 mcg

Vitamin B60.8 mg

Vitamin B12123 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)18 mg

Folate179 mcg

Choline789 mg

Caffeine0 mg

Water1295 g

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 45. The excerpt below is the record exactly as published.

Oysters a la Catalan," and their recipe, which is given, can be prepared excellently in a chafing dish: Take one tablespoonful of butter, two OYSTERS A LA teaspoonfuls grated Edam or Parmesan CATALAN cheese, four tablespoonfuls catsup, one- half teaspoonful Worcestershire sauce, two tablespoonfuls cream, meat of one good-sized crab cut fine and two dozen oysters

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