Oysters en Brochette
From Luncheon, 1888
A delicious appetizer.
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
369Calories
36 gProtein
16 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories369 kcal
Protein36 g
Carbohydrates16 g
Fiber0 g
Sugars3.8 g
Total Fat16 g
Saturated Fat4.9 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol251 mg
Sodium630 mg
Potassium968 mg
Calcium355 mg
Iron28 mg
Magnesium110 mg
Phosphorus609 mg
Zinc236 mg
Copper17 mg
Manganese1.8 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E5.2 mg
Vitamin K6 mcg
Vitamin B60.2 mg
Vitamin B1253 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.2 mg
Folate42 mcg
Choline398 mg
Caffeine0 mg
Water541 g
As published
This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 6. The excerpt below is the record exactly as published.
OYSTERS EN BROCHETTE. 25 minute particles of shells. I am very serious about this oyster-opening business ; for, having lost a very dear friend through his having care- lessly swallowed a piece of oyster shell which clung to the oyster, I feel that I cannot be too emphatic on this subject. Oysters en Brochette. — Select one dozen choice oysters, plunge them into hot water a second to make them firm (this process is called blanching), then drain, and dip them into melted butter ; arrange them on skewers with alternate layers of neatly- shced bacon
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Cook this with the app: pantry check, scaling, and the assistant.