Oysters a la Poulette
From Principles of food preparation, 1914
Presented as published in 1914. 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
622Calories
45 gProtein
16 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories622 kcal
Protein45 g
Carbohydrates16 g
Fiber0 g
Sugars1.1 g
Total Fat41 g
Saturated Fat18 g
Monounsaturated Fat14 g
Polyunsaturated Fat6.3 g
Omega-30.1 g
Cholesterol1160 mg
Sodium3330 mg
Potassium575 mg
Calcium240 mg
Iron8.5 mg
Magnesium52 mg
Phosphorus751 mg
Zinc38 mg
Copper5.4 mg
Manganese1.3 mg
Vitamin D6 mcg
Vitamin C10 mg
Vitamin A492 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B129.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)1 mg
Folate149 mcg
Choline882 mg
Caffeine0 mg
Water590 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 28. The excerpt below is the record exactly as published.
ng. The creamed oysters may be served on toast, or in croustades. Note. The amount given will be sufficient for eight slices of toast. Curry of Oysters Add to the amount of flour used in making the creamed oysters one-half teaspoonful of curry powder, or more, according to taste. Or the curry powder may be stirred in the last thing. Oysters with Cheese Add a couple of tablespoonfuls of grated cheese to the creamed oysters. Set in the oven in a baking dish until brown on top. Oysters a la Poulette Substitute for the grated cheese in the last recipe two whole eggs, or the yolks of four, well beaten
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