Oysters a la Montreal
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
148Calories
15 gProtein
14 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories148 kcal
Protein15 g
Carbohydrates14 g
Fiber0.3 g
Sugars4.1 g
Total Fat4.5 g
Saturated Fat1.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol99 mg
Sodium212 mg
Potassium490 mg
Calcium152 mg
Iron12 mg
Magnesium51 mg
Phosphorus249 mg
Zinc98 mg
Copper7.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A32 mcg
Vitamin E2.3 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate37 mcg
Choline166 mg
Caffeine0 mg
Water313 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 Montreal Make a batter as for fritters, in which mix a little of the oyster liquor and a little cayenne ; sprinkle the oysters with lemon-juice, dip them one by one in the batter and put in a frying-basket and fry quickly. Serve in a heap as hot as possible. Oyster Pancakes Take a dozen oysters, or as many as may be required, beard them and sprinkle them with a little cayenne and a few drops of lemon-juice, then dip them into a good batter and fry quickly in the usual way ; this will make six small pancakes. Lobster pancakes may be made in the same way, dividing a lobster into neat pieces. Another way would be to make the pancakes in the ordinary way and place the oysters inside and roll them over. Oyster Souffle Iced Take twenty-four deep-sea oysters, mince them, and rub them through a wire sieve. Blanch and beard a dozen more and cut each into four pieces. Put two ounces of flour and one ounce of butter
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