Oysters en Papillotes
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Serve very hot.
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
77Calories
9 gProtein
4 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories77 kcal
Protein8.6 g
Carbohydrates4.1 g
Fiber0 g
Sugars0.9 g
Total Fat2.6 g
Saturated Fat0.7 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.8 g
Cholesterol60 mg
Sodium128 mg
Potassium234 mg
Calcium89 mg
Iron6.9 mg
Magnesium27 mg
Phosphorus146 mg
Zinc59 mg
Copper4.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E1.3 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B1213 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate11 mcg
Choline98 mg
Caffeine0 mg
Water134 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 15. The excerpt below is the record exactly as published.
Oysters en Papillotes. Huitres en Papillotes. Make a paste with cold mashed potatoes, flour and butter. Roll it out and cut it into lozenge- shaped pieces. Put three oysters
Cook this with the app: pantry check, scaling, and the assistant.