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Oysters on Half Shell with Tomatoes
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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
132Calories
14 gProtein
8 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories132 kcal
Protein14 g
Carbohydrates8.5 g
Fiber0.1 g
Sugars2.2 g
Total Fat4.3 g
Saturated Fat1.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol99 mg
Sodium211 mg
Potassium413 mg
Calcium148 mg
Iron11 mg
Magnesium46 mg
Phosphorus243 mg
Zinc97 mg
Copper7.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C9.7 mg
Vitamin A32 mcg
Vitamin E2.1 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate22 mcg
Choline162 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 183. The excerpt below is the record exactly as published.
Oysters on Half Shell with Tomatoes a la Camille Huitres sur l'ecaille, aux Tomates , a la Camille Put a quart of oysters with pepper, salt, and lemon juice on the stove in their own juice until settled; while hot, put in pairs on a warm pan and cover with a thick tomato allemande sauce; decorate with cream sauce around and a diamond of truffle; two in each shell that has been heated. Serve with tartare or bearnaise sauce. Garnish with lemon and parsley
Cook this with the app: pantry check, scaling, and the assistant.