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Oysters a la Poulette

Name: Oysters a la Poulette
Yield: 4 servings
Ingredients: thirty-six freshly opened oysters; one ounce of butter; half a pinch of salt; the same of pepper; half a pint of Hollandaise sauce; one teaspoonful of chopped parsley; the juice of half a lemon

From The table, 1889

Serves 4

Presented as published in 1889. 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

349Calories

28 gProtein

21 gCarbs

22 gFat

Full nutrition (33 nutrients)

Calories349 kcal

Protein28 g

Carbohydrates21 g

Fiber0.5 g

Sugars5.6 g

Total Fat22 g

Saturated Fat4.3 g

Monounsaturated Fat4.8 g

Polyunsaturated Fat4.8 g

Cholesterol200 mg

Sodium617 mg

Potassium814 mg

Calcium339 mg

Iron21 mg

Magnesium91 mg

Phosphorus500 mg

Zinc177 mg

Copper13 mg

Manganese1.4 mg

Vitamin D0.8 mcg

Vitamin C7.1 mg

Vitamin A140 mcg

Vitamin E4.1 mg

Vitamin K5.3 mcg

Vitamin B60.2 mg

Vitamin B1240 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.5 mg

Folate40 mcg

Choline302 mg

Caffeine0 mg

Water456 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 147. The excerpt below is the record exactly as published.

Oysters a la Poulette. — Put thirty-six freshly opened oysters in 2O8 THE TABLE. a saucepan with a little of their own juice, one ounce of butter, half a pinch of salt, and the same of pepper; parboil for three minutes, adding half a pint of Hollandaise sauce (No. 160), stew well together for two minutes again, but do not let boil, and add one teaspoonful of chopped parsley and the juice of half a lemon

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