Oysters in Forcemeat
From The Dudley book of cookery and household recipes, 1909
Top with lobster coral.
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
612Calories
69 gProtein
33 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories612 kcal
Protein69 g
Carbohydrates33 g
Fiber0 g
Sugars7.4 g
Total Fat21 g
Saturated Fat5.7 g
Monounsaturated Fat3 g
Polyunsaturated Fat6.3 g
Cholesterol480 mg
Sodium1020 mg
Potassium1872 mg
Calcium708 mg
Iron55 mg
Magnesium216 mg
Phosphorus1164 mg
Zinc472 mg
Copper34 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E10 mg
Vitamin K12 mcg
Vitamin B60.4 mg
Vitamin B12105 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)11 mg
Folate84 mcg
Choline780 mg
Caffeine0 mg
Water1068 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 IN FORCEMEAT T)UT into a stewpan twenty-four oysters, having first removed their beards. Let them come to the boil. With their liquor make some sauce, adding a little cream
Cook this with the app: pantry check, scaling, and the assistant.