Oysters a la King, Hot
From One hundred picnic suggestions, 1915
Serve hot.
Presented as published in 1915. 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
1280Calories
62 gProtein
49 gCarbs
81 gFat
Full nutrition (35 nutrients)
Calories1280 kcal
Protein62 g
Carbohydrates49 g
Fiber1.1 g
Sugars6.9 g
Total Fat81 g
Saturated Fat29 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.3 g
Omega-30 g
Cholesterol580 mg
Sodium3262 mg
Potassium2004 mg
Calcium704 mg
Iron47 mg
Magnesium205 mg
Phosphorus1104 mg
Zinc391 mg
Copper29 mg
Manganese3.5 mg
Vitamin D0.1 mcg
Vitamin C15 mg
Vitamin A130 mcg
Vitamin E8.5 mg
Vitamin K17 mcg
Vitamin B60.5 mg
Vitamin B1287 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)12 mg
Folate104 mcg
Choline651 mg
Caffeine0 mg
Alcohol42 g
Water1140 g
As published
This recipe was extracted from One hundred picnic suggestions (1915) by Linda Hull Larned, page 9. The excerpt below is the record exactly as published.
Oysters a la King, Hot Dip 1 pt. of oysters, one by one, into a bowl of cold water, heat this water and strain through cheese-cloth. Add the oysters to this liquor and cook until the oysters are parboiled. Strain the liquor again, reserving y% cup of it. Cook 2 tbsps. of butter and 2 of flour, add the J/£ cup of liquor, and Yz cup of cream. Add Y% cup of mush- rooms sauted in butter and cut in slivers, J4 cup of diced celery cooked until tender, 1 tbsp. of green pepper parboiled and minced, and season with salt, pepper, a tbsp. of brandy, and J/£ teasp. of any good table sauce
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