Oysters a la Poulette

Name: Oysters a la Poulette
Ingredients: Thirty oysters; One pint cream; One tablespoonful butter; One tablespoonful flour; Half teaspoonful salt; Saltspoonful white pepper; Three grates of a nutmeg

From The chafing-dish supper, 1894

Presented as published in 1894. 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

2400Calories

96 gProtein

65 gCarbs

203 gFat

Full nutrition (33 nutrients)

Calories2400 kcal

Protein96 g

Carbohydrates65 g

Fiber0 g

Sugars9.3 g

Total Fat203 g

Saturated Fat103 g

Monounsaturated Fat38 g

Polyunsaturated Fat7.9 g

Cholesterol1114 mg

Sodium2540 mg

Potassium2807 mg

Calcium1176 mg

Iron70 mg

Magnesium300 mg

Phosphorus1733 mg

Zinc591 mg

Copper43 mg

Manganese4.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A195 mcg

Vitamin E13 mg

Vitamin K26 mcg

Vitamin B60.6 mg

Vitamin B12131 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.4 mg

Niacin (B3)15 mg

Folate118 mcg

Choline975 mg

Caffeine0 mg

Water1610 g

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 10. The excerpt below is the record exactly as published.

OYSTERS A LA POULETTE. Thirty oysters. One pint cream. One tablespoonful butter. One tablespoonful flour. Half teaspoonful salt. Saltspoonful white pepper. Three grates of a nutmeg

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