pescatariannut-freeegg-freesoy-free
Oysters a la Victoria
From The Swedish, French, American cook book, 1918
Serves 3
Serve hot with bearnaise or hollandaise sauce.
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
642Calories
25 gProtein
93 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories642 kcal
Protein25 g
Carbohydrates93 g
Fiber6.3 g
Sugars10 g
Total Fat22 g
Saturated Fat8.2 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol45 mg
Sodium1178 mg
Potassium384 mg
Calcium485 mg
Iron6.2 mg
Magnesium67 mg
Phosphorus377 mg
Zinc3.1 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C6.4 mg
Vitamin A111 mcg
Vitamin E0.4 mg
Vitamin K9 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.1 mg
Folate147 mcg
Choline21 mg
Caffeine0 mg
Water75 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 182. The excerpt below is the record exactly as published.
one quart large oysters take three cups fresh bread crumbs that are nice and light — not too fine. Butter a casserole or souffle dish. Season the oyster broth with little lemon juice, little Worcestershire sauce, a squeeze of onion, pepper and salt; put one layer of bread crumbs, then one layer of oysters with some pieces of butter, then bread crumbs, then oysters — repeat this until the dish is full. Then pour over the liquid that has been seasoned; put some bread crumbs and grated American cheese
Cook this with the app: pantry check, scaling, and the assistant.