pescatariannut-freeegg-freesoy-free
Oysters in Brown Sauce
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 4
Presented as published in 1914. 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
176Calories
13 gProtein
20 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories176 kcal
Protein13 g
Carbohydrates20 g
Fiber1.5 g
Sugars5.6 g
Total Fat7.2 g
Saturated Fat1.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol86 mg
Sodium484 mg
Potassium501 mg
Calcium168 mg
Iron9.3 mg
Magnesium47 mg
Phosphorus244 mg
Zinc73 mg
Copper5.4 mg
Manganese0.7 mg
Vitamin D0.3 mcg
Vitamin C4.6 mg
Vitamin A285 mcg
Vitamin E1.8 mg
Vitamin K6 mcg
Vitamin B60.2 mg
Vitamin B1216 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate42 mcg
Choline131 mg
Caffeine0 mg
Water254 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 32. The excerpt below is the record exactly as published.
1/4 t. salt 1-1G t. pepper f. g. paprika 1 tsp. lemon juice Mix butter, add onion juice, flour, stock and lemon juice. Cook five minutes, add cream in which egg yolk has been beaten, add crabs. Place in shells, cover with crumbs, and bake until crumbs are brown. OYSTERS IN BROWN SAUCE. 1 pt. oysters 1 C. oyster liquor 1 slice onion 2 slices carrot y2 t. salt y2 C. milk 1 T. butter 5 T. flour 1-16 t. cayenne
Cook this with the app: pantry check, scaling, and the assistant.