pescatariannut-freesoy-free
Oysters a la Poulette
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
815Calories
21 gProtein
24 gCarbs
82 gFat
Full nutrition (34 nutrients)
Calories815 kcal
Protein21 g
Carbohydrates24 g
Fiber0.3 g
Sugars2.5 g
Total Fat82 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol152 mg
Sodium27 mg
Potassium240 mg
Calcium83 mg
Iron1 mg
Magnesium17 mg
Phosphorus94 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E5.8 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.2 mg
Folate45 mcg
Choline5.1 mg
Caffeine0 mg
Water216 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 183. The excerpt below is the record exactly as published.
Oysters a la Poulette. Replace the cover. Serve very hot as a fish entree for dinner or luncheon. Oysters ( Huitres ) a la Poulette One tablespoon butter, two tablespoons flour, one and a half cups of the juice from the oysters. Beat well; add the juice of half a lemon and half a cup cream mixed with yolks of two eggs, pepper and salt. Add oysters
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