Oysters in Cases
From The Cook Book, by "Oscar" of the Waldorf, 1896
Serve with a folded napkin under the patties.
Presented as published in 1896. 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
1049Calories
84 gProtein
117 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories1049 kcal
Protein84 g
Carbohydrates117 g
Fiber11 g
Sugars13 g
Total Fat49 g
Saturated Fat7.2 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat8.5 g
Omega-30 g
Cholesterol546 mg
Sodium1721 mg
Potassium2395 mg
Calcium996 mg
Iron62 mg
Magnesium300 mg
Phosphorus1365 mg
Zinc473 mg
Copper35 mg
Manganese7.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A163 mcg
Vitamin E11 mg
Vitamin K59 mcg
Vitamin B60.6 mg
Vitamin B12105 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)18 mg
Folate190 mcg
Choline797 mg
Caffeine0 mg
Water1082 g
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 51. The excerpt below is the record exactly as published.
Oysters in Cases. Open and blanch a couple of dozen medium-sized oysters in a saucepan with one wineglassful of white wine and half an ounce of butter, and season with a pinch of pepper and a little nutmeg. Cook for five minutes, and add one pint of well reduced veloute sauce ; cooking for another five minutes, and adding half an ounce of cray- fish butter and stirring occasionally. Fill the cases with four oysters each and the garnishing equally divided. Sprinkle over a little fresh breadcrumbs
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