Oysters en Surprise

Name: Oysters en Surprise
Ingredients: four hard-boiled eggs; one dozen bearded oysters; half an ounce of butter; a dust of cayenne; a little lemon-juice

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

619Calories

60 gProtein

20 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories619 kcal

Protein60 g

Carbohydrates20 g

Fiber0 g

Sugars6.4 g

Total Fat43 g

Saturated Fat9.4 g

Monounsaturated Fat9.7 g

Polyunsaturated Fat6 g

Omega-30 g

Cholesterol1019 mg

Sodium760 mg

Potassium1207 mg

Calcium457 mg

Iron30 mg

Magnesium129 mg

Phosphorus930 mg

Zinc238 mg

Copper17 mg

Manganese1.8 mg

Vitamin D4.4 mcg

Vitamin C6 mg

Vitamin A376 mcg

Vitamin E7.2 mg

Vitamin K6.6 mcg

Vitamin B60.4 mg

Vitamin B1255 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.6 mg

Niacin (B3)5.7 mg

Folate133 mcg

Choline979 mg

Caffeine0 mg

Water700 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 23. The excerpt below is the record exactly as published.

Oysters en Surprise. Cut a small slice from each end of four hard- boiled eggs, and cut them into halves the round way. Take out the yolks and pound them in a mortar, and pound in with them a mixture made of one dozen bearded oysters, a little lemon-juice, a dust of cayenne, and half an ounce of butter

Cook this with the app: pantry check, scaling, and the assistant.