pescatariangluten-freeegg-freesoy-free
Oysters, Duchesse Style
From The complete cook book, 1900
Serves 4
Decorate the potato border with fried bread squares.
Presented as published in 1900. 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
453Calories
25 gProtein
62 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories453 kcal
Protein25 g
Carbohydrates62 g
Fiber8.6 g
Sugars11 g
Total Fat11 g
Saturated Fat4.5 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.7 g
Cholesterol135 mg
Sodium553 mg
Potassium2134 mg
Calcium252 mg
Iron20 mg
Magnesium144 mg
Phosphorus494 mg
Zinc119 mg
Copper9 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C63 mg
Vitamin A39 mcg
Vitamin E2.6 mg
Vitamin K7.9 mcg
Vitamin B60.8 mg
Vitamin B1226 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.2 mg
Folate55 mcg
Choline222 mg
Caffeine0 mg
Water634 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 15. The excerpt below is the record exactly as published.
OYSTEES, DUCHESSE STYLE. Open two dozen Eastern oysters, save the liquid. Put in a saucepan one quart of canned tomatoes, salt and pepper, parsley, thyme and small piece of bay leaf tied together in the liquid of the oysters and set to boil gently for half an hour. Strain through a sieve and add a piece of butter the size of an egg. Have six pota- toes baked, put the middle part of the potatoes into a bowl with four tablespoonfuls of cream, butter size of a walnut
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