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Oysters and Caviar in Jelly

Name: Oysters and Caviar in Jelly
Yield: 6 servings
Ingredients: 1 qt. strong beef bouillon; 12 layers of gelatine; 3 tbsps. of white wine; 4 doz. oysters; 1/2 lb. of caviar, ice; 2 whites of eggs and shells

From The art of German cooking and baking, 1922

Serves 6

Serve with cold mustard dressing.

Presented as published in 1922. 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

467Calories

78 gProtein

12 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories467 kcal

Protein78 g

Carbohydrates12 g

Fiber0 g

Sugars2.5 g

Total Fat11 g

Saturated Fat3.2 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat3.5 g

Omega-30 g

Cholesterol363 mg

Sodium1091 mg

Potassium825 mg

Calcium291 mg

Iron20 mg

Magnesium96 mg

Phosphorus613 mg

Zinc158 mg

Copper13 mg

Manganese1.3 mg

Vitamin D4.9 mcg

Vitamin C6 mg

Vitamin A113 mcg

Vitamin E6.2 mg

Vitamin K4.1 mcg

Vitamin B60.2 mg

Vitamin B1239 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)5.7 mg

Folate84 mcg

Choline460 mg

Caffeine0 mg

Water563 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 75. The excerpt below is the record exactly as published.

OYSTERS AND CAVIAR IN JELLY. Quantity (of 6 Persons. 1 qt. strong beef bouillon 12 layers of gelatine 3 tbsps. of white wine 4 doz. oysters 1 tsp. of lemon juice % lb. of caviar, ice 2 whites of eggs and shells

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