Oysters a la Flamande

Name: Oysters a la Flamande
Ingredients: yolk of ^gg; grated bread-crumbs; white pepper; butter; white sauce; juice of a lemon

From À la mode cookery, 1902

Presented as published in 1902. 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

227Calories

12 gProtein

20 gCarbs

11 gFat

Full nutrition (32 nutrients)

Calories227 kcal

Protein12 g

Carbohydrates20 g

Fiber0.2 g

Sugars13 g

Total Fat11 g

Saturated Fat3.8 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol19 mg

Sodium435 mg

Potassium395 mg

Calcium310 mg

Iron0.5 mg

Magnesium28 mg

Phosphorus260 mg

Zinc1.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin C0 mg

Vitamin A199 mcg

Vitamin E1.1 mg

Vitamin K0.5 mcg

Vitamin B60.1 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.8 mg

Folate24 mcg

Caffeine0 mg

Water208 g

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 69. The excerpt below is the record exactly as published.

Oysters a la Flamande Roll the oysters singly in yolk of ^gg, then dip them in grated bread-crumbs and white pepper one by one, and fry them in butter. Serve with white sauce in which the liquor from the oysters has been strained, and the juice of a lemon

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