Oysters and Bacon (a Breakfast Dish)

Name: Oysters and Bacon (a Breakfast Dish)
Ingredients: some mashed potatoes; some thin rashers of bacon; some oysters; with butter and cayenne; garnish with lemon sippets

From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888

Ham may be used instead of bacon.

Presented as published in 1888. 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

276Calories

9 gProtein

31 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories276 kcal

Protein9.1 g

Carbohydrates31 g

Fiber5.7 g

Sugars5.5 g

Total Fat15 g

Saturated Fat6.2 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat2.3 g

Omega-30.2 g

Cholesterol50 mg

Sodium612 mg

Potassium659 mg

Calcium107 mg

Iron3.4 mg

Magnesium40 mg

Phosphorus183 mg

Zinc20 mg

Copper1.5 mg

Manganese0.3 mg

Vitamin D0.2 mcg

Vitamin C53 mg

Vitamin A89 mcg

Vitamin E1.1 mg

Vitamin K4.1 mcg

Vitamin B60.3 mg

Vitamin B124.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.7 mg

Folate24 mcg

Choline69 mg

Caffeine0 mg

Water258 g

As published

This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 4. The excerpt below is the record exactly as published.

Oysters and Bacon (a Breakfast Dish). Huitres au Lard. Fry up some mashed potatoes in bacon fat, and break them in pieces with a fork, and let them brown a little more ; cut some thin rashers of bacon and arrange round the potatoes, which should be piled up in the middle of the dish. Broil some oysters in their shells with butter and cayenne, turn them out of their shells and place on the top of the po- tatoes ; garnish with lemon sippets

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