Oysters Boiled au Beurre
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
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
2156Calories
70 gProtein
33 gCarbs
195 gFat
Full nutrition (34 nutrients)
Calories2156 kcal
Protein70 g
Carbohydrates33 g
Fiber0 g
Sugars7.6 g
Total Fat195 g
Saturated Fat114 g
Monounsaturated Fat53 g
Polyunsaturated Fat13 g
Omega-30.7 g
Cholesterol943 mg
Sodium1044 mg
Potassium1924 mg
Calcium760 mg
Iron55 mg
Magnesium220 mg
Phosphorus1216 mg
Zinc472 mg
Copper34 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1629 mcg
Vitamin E15 mg
Vitamin K27 mcg
Vitamin B60.4 mg
Vitamin B12105 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)11 mg
Folate90 mcg
Choline820 mg
Caffeine0 mg
Water1103 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 5. The excerpt below is the record exactly as published.
Oysters boiled au Beurre. Huitres bouillies au Beurre. Wash the shells carefully, throw them into a saucepan of boiling water, and let them boil quickly for three or four minutes ; then take them up and serve in the shells with melted butter in a tureen. Little Bombs of Oysters a la Gourmet. Petites Bombes d'Huitres a la Gourmet. Take some small moulds and line them thinly with aspic jelly, and ornament at the top with a curled fillet of anchovy skinned, and round the middle of the mould arrange a row of lobster coral, and form a border at the base with pieces of caviare and anchovy. Mask the garnish all over with more OYSTERS A LA MODE. 5 aspic jelly, and fill up the moulds with a puree of oysters made of two dozen bearded oysters
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