dairy-freenut-freeegg-freesoy-free
Oysters en Brochette, a la Diable
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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
731Calories
35 gProtein
89 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories731 kcal
Protein35 g
Carbohydrates89 g
Fiber7.5 g
Sugars9.4 g
Total Fat26 g
Saturated Fat6.1 g
Monounsaturated Fat10 g
Polyunsaturated Fat6.7 g
Omega-30.1 g
Cholesterol98 mg
Sodium1352 mg
Potassium724 mg
Calcium371 mg
Iron16 mg
Magnesium154 mg
Phosphorus571 mg
Zinc82 mg
Copper6.1 mg
Manganese2.1 mg
Vitamin D0.1 mcg
Vitamin C1.2 mg
Vitamin A30 mcg
Vitamin E2.8 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B1218 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)11 mg
Folate157 mcg
Choline179 mg
Caffeine0 mg
Water213 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 213. The excerpt below is the record exactly as published.
Oysters en brochette, a la diable. .The word, brochette, means skewer. Make four skewers full of oysters and bacon as described above. Season with salt and pepper. Mix a tablespoonful of French mustard and a table- spoonful of English mustard together, and roll the skewered oysters in it, then in fresh bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.