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Oysters or Crab Sauce
From The Hotel St. Francis cook book, 1919
Serves 2
Use small pieces of crab meat and ensure not to break them too small.
Presented as published in 1919. 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
489Calories
18 gProtein
16 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories489 kcal
Protein18 g
Carbohydrates16 g
Fiber0.7 g
Sugars2.3 g
Total Fat41 g
Saturated Fat15 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat2 g
Cholesterol375 mg
Sodium233 mg
Potassium499 mg
Calcium212 mg
Iron12 mg
Magnesium51 mg
Phosphorus347 mg
Zinc98 mg
Copper7.1 mg
Manganese0.8 mg
Vitamin D0.9 mcg
Vitamin C13 mg
Vitamin A97 mcg
Vitamin E2.6 mg
Vitamin K4 mcg
Vitamin B60.2 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.4 mg
Folate45 mcg
Choline302 mg
Caffeine0 mg
Water390 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 64. The excerpt below is the record exactly as published.
a pint of oysters, stir a heaping tea- spoonful of corn starch mixed with a half pint of white wine. Then beat the yolks of two eggs with half a cup of cream, and stir slowly into the above, add two large spoonfuls of butter, and keep on the stove but do not let it boil. Finally squeeze in the juice of half a small lemon
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