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Oysters, Powder of
From Cassell's dictionary of cookery, 1892
Serves 1
When sauce is wanted mix three drachms of the powder smoothly with an ounce of butter and six tablespoonfuls of milk. Stir the sauce over a gentle fire until it boils, season it with a pinch of cayenne, add a squeeze of lemon-juice, and serve.
Presented as published in 1892. 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
514Calories
40 gProtein
60 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories514 kcal
Protein40 g
Carbohydrates60 g
Fiber0 g
Sugars3.7 g
Total Fat11 g
Saturated Fat2.8 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat3.2 g
Cholesterol240 mg
Sodium19911 mg
Potassium1017 mg
Calcium377 mg
Iron31 mg
Magnesium124 mg
Phosphorus643 mg
Zinc236 mg
Copper17 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E5.1 mg
Vitamin K6 mcg
Vitamin B60.2 mg
Vitamin B1253 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.4 mg
Folate133 mcg
Choline390 mg
Caffeine0 mg
Water540 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1069. The excerpt below is the record exactly as published.
Oysters, Powder of (for flavouring sauces, &c., when oysters are not in season). — Open a dozen fresh oysters, and pound them thoroughly in a mortar with two drachms of salt, then press them through a hair sieve. IMix with them as much di-ied flour as will make them into a smooth past
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