Oysters, Indian Style
From The Cook Book, by "Oscar" of the Waldorf, 1896
Serve while very hot.
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
442Calories
36 gProtein
52 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories442 kcal
Protein36 g
Carbohydrates52 g
Fiber4.4 g
Sugars25 g
Total Fat11 g
Saturated Fat3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol240 mg
Sodium513 mg
Potassium1254 mg
Calcium388 mg
Iron29 mg
Magnesium131 mg
Phosphorus628 mg
Zinc236 mg
Copper17 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A82 mcg
Vitamin E6.1 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B1253 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.2 mg
Folate72 mcg
Choline404 mg
Caffeine0 mg
Water791 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, Indian Style. Put one-half tablespoonful each of curry powder and flour in a small saucepan ; mix in gradually a teacupful of cream, one tablespoonful of finely chopped onion and a small quantity of finely chopped apple, season to taste with salt and pepper, and stew the whole gently for twenty minutes, stirring occasionally. Put a teacupful of well washed rice in a saucepan of water and boil until tender. The rice should be 114 SHELL-FISH. quite dry when cooked. Put a dozen oysters in the sauce, add a little lemon juice
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