Oysters a la Richelieu

Name: Oysters a la Richelieu
Ingredients: Forty small Eastern oysters; Boil oysters and liquor five minutes; two ounces butter; one ounce flour; a pint of oyster liquor; one pint cream; nutmeg; red pepper; white pepper; salt to taste; yolks of four eggs; juice of half a lemon

From Council cook book, 1908

Presented as published in 1908. 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

3298Calories

181 gProtein

118 gCarbs

275 gFat

Full nutrition (34 nutrients)

Calories3298 kcal

Protein181 g

Carbohydrates118 g

Fiber2.8 g

Sugars19 g

Total Fat275 g

Saturated Fat114 g

Monounsaturated Fat48 g

Polyunsaturated Fat17 g

Omega-30.1 g

Cholesterol2358 mg

Sodium2510 mg

Potassium4811 mg

Calcium1911 mg

Iron121 mg

Magnesium518 mg

Phosphorus3142 mg

Zinc985 mg

Copper72 mg

Manganese7.7 mg

Vitamin D4 mcg

Vitamin C53 mg

Vitamin A645 mcg

Vitamin E23 mg

Vitamin K37 mcg

Vitamin B61.4 mg

Vitamin B12220 mcg

Thiamin (B1)1 mg

Riboflavin (B2)3.3 mg

Niacin (B3)26 mg

Folate325 mcg

Choline2215 mg

Caffeine0 mg

Water2748 g

As published

This recipe was extracted from Council cook book (1908), page 11. The excerpt below is the record exactly as published.

Oysters a la Richelieu. Forty small Eastern oysters for eight persons. Boil oysters and liquor five minutes. Take oysters from liquor, cool, and cut in halves. Make sauce of two ounces butter, one ounce flour, a pint of oyster liquor, one pint cream, nutmeg, red pepper, white pepper, and salt to taste. Cook five minutes, then add. yolks of four eggs with juice of half a lemon

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