Oysters Gratin
From The Dudley book of cookery and household recipes, 1909
Serve very hot.
Presented as published in 1909. 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
733Calories
49 gProtein
94 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories733 kcal
Protein49 g
Carbohydrates94 g
Fiber4.9 g
Sugars10 g
Total Fat27 g
Saturated Fat4.1 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat5.4 g
Cholesterol271 mg
Sodium1302 mg
Potassium1150 mg
Calcium554 mg
Iron33 mg
Magnesium155 mg
Phosphorus763 mg
Zinc237 mg
Copper17 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E5.2 mg
Vitamin K13 mcg
Vitamin B60.3 mg
Vitamin B1253 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1 mg
Niacin (B3)13 mg
Folate158 mcg
Choline406 mg
Caffeine0 mg
Water543 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 12. The excerpt below is the record exactly as published.
OYSTERS GRATIN ^|"^AKE some oysters and beard them. Put them in a stewpan and allow them just to come to the boil — sufficient to kill any germs — but not enough to allow the oysters to get hard. Strain them and lay two oysters on each of their own shells, which have been well cleaned and scalded in boiling water. Put over the oysters a few gratin bread crumbs which have been fried in butter
Cook this with the app: pantry check, scaling, and the assistant.