Oysters a la Richelieu

Name: Oysters a la Richelieu
Ingredients: one tablespoon of butter; one-fourth teaspoon paprika; two tablespoons chopped celery; two dozen large oysters; four tablespoons of sherry; on hot buttered toast

From Choice recipes, 1900

Presented as published in 1900. 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

708Calories

69 gProtein

41 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories708 kcal

Protein69 g

Carbohydrates41 g

Fiber0.2 g

Sugars8.1 g

Total Fat32 g

Saturated Fat5.7 g

Monounsaturated Fat3 g

Polyunsaturated Fat6.4 g

Omega-30 g

Cholesterol511 mg

Sodium1054 mg

Potassium2016 mg

Calcium729 mg

Iron56 mg

Magnesium226 mg

Phosphorus1180 mg

Zinc472 mg

Copper34 mg

Manganese3.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A170 mcg

Vitamin E10 mg

Vitamin K12 mcg

Vitamin B60.4 mg

Vitamin B12105 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)11 mg

Folate84 mcg

Choline780 mg

Caffeine0 mg

Water1140 g

As published

This recipe was extracted from Choice recipes (1900), page 5. The excerpt below is the record exactly as published.

OYSTERS A LA RICHELIEU— Mrs. A, L. House Put one tablespoon of butter in chafing dish. When melted add one-fourth teaspoon paprika, two tablespoons chopped celery and two dozen large oysters free from liquor. Cook, and when plump add four tablespoons of sherry and serve on hot buttered toast

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