Oysters a la Poulette

Name: Oysters a la Poulette
Ingredients: Scald a dozen oysters; a cup of cream; a pinch of salt; a teaspoon ful of flour; the juice of yi a lemon

From 365 breakfast dishes, 1901

Presented as published in 1901. 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

1133Calories

40 gProtein

32 gCarbs

94 gFat

Full nutrition (33 nutrients)

Calories1133 kcal

Protein40 g

Carbohydrates32 g

Fiber1.4 g

Sugars5 g

Total Fat94 g

Saturated Fat51 g

Monounsaturated Fat19 g

Polyunsaturated Fat3.2 g

Cholesterol481 mg

Sodium559 mg

Potassium1236 mg

Calcium511 mg

Iron28 mg

Magnesium127 mg

Phosphorus726 mg

Zinc236 mg

Copper17 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C27 mg

Vitamin A79 mcg

Vitamin E5.2 mg

Vitamin K12 mcg

Vitamin B60.3 mg

Vitamin B1253 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)5.9 mg

Folate52 mcg

Choline393 mg

Caffeine0 mg

Water715 g

As published

This recipe was extracted from 365 breakfast dishes (1901), page 18. The excerpt below is the record exactly as published.

Oysters a la Poulette. Scald a dozen oysters in their own liquor ; drain them. Save the liquor and add to it a pinch of salt, a cup of cream, the juice of yi a lemon and a teaspoon ful of flour

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