Oysters a la Mode
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
It is better to boil all cream alone before adding it to soups.
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
2700Calories
121 gProtein
84 gCarbs
205 gFat
Full nutrition (34 nutrients)
Calories2700 kcal
Protein121 g
Carbohydrates84 g
Fiber0.3 g
Sugars23 g
Total Fat205 g
Saturated Fat109 g
Monounsaturated Fat41 g
Polyunsaturated Fat9.8 g
Omega-30 g
Cholesterol1232 mg
Sodium1719 mg
Potassium3639 mg
Calcium1648 mg
Iron83 mg
Magnesium383 mg
Phosphorus2266 mg
Zinc710 mg
Copper51 mg
Manganese5.3 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E15 mg
Vitamin K29 mcg
Vitamin B60.9 mg
Vitamin B12159 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)2 mg
Niacin (B3)18 mg
Folate138 mcg
Choline1213 mg
Caffeine0 mg
Water2090 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 23. The excerpt below is the record exactly as published.
OYSTERS A LA MODE. Put the oysters over the fire in their own Hquor to plump them, but do not let them boil. Put the soup over the fire, add cayenne, and pour the liquor from the oysters to it, and a pint of cream quite hot ; put the oysters into the tureen, and pour the soup over them and serve. Thicken with a dessert- spoonful of corn flour, mixed quite smooth with a little milk
Cook this with the app: pantry check, scaling, and the assistant.