Oysters in Pastry a la Livournaise
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Served as a first course for lunch or dinner.
Presented as published in 1924. 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
77Calories
6 gProtein
8 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories77 kcal
Protein6.4 g
Carbohydrates8.2 g
Fiber0.2 g
Sugars0.6 g
Total Fat1.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Cholesterol40 mg
Sodium1450 mg
Potassium183 mg
Calcium75 mg
Iron4.7 mg
Magnesium20 mg
Phosphorus108 mg
Zinc39 mg
Copper2.9 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A13 mcg
Vitamin E0.9 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B129 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate15 mcg
Choline67 mg
Caffeine0 mg
Water129 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 85. The excerpt below is the record exactly as published.
Oysters in Pastry a la Livournaise Oysters in Patisserie a la Livournaise Make small patties [see my large book, ‘‘The Swedish, French, American Cook Book”: How to Make Patties]; mix oysters [see recipe Stewed Oysters a la Livournaise]. When ready to serve put two oysters
Cook this with the app: pantry check, scaling, and the assistant.