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Oysters, Sauce of, Mock

Name: Oysters, Sauce of, Mock
Yield: 1 servings
Ingredients: Cut three anchovies into small pieces; a quarter of a pint of water; half a blade of mace; half a dozen peppercorns; two cloves; a little flour; enough milk or cream to make up half a pint

From Cassell's dictionary of cookery, 1892

Serves 1

Time: half an hour. Sufficient for five or six persons.

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

954Calories

10 gProtein

24 gCarbs

93 gFat

Full nutrition (34 nutrients)

Calories954 kcal

Protein10 g

Carbohydrates24 g

Fiber6.5 g

Sugars0.3 g

Total Fat93 g

Saturated Fat52 g

Monounsaturated Fat20 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol261 mg

Sodium532 mg

Potassium494 mg

Calcium286 mg

Iron3.7 mg

Magnesium74 mg

Phosphorus197 mg

Zinc1.4 mg

Copper0.4 mg

Manganese6.5 mg

Vitamin D0.2 mcg

Vitamin C2.6 mg

Vitamin A7.9 mcg

Vitamin E1.3 mg

Vitamin K25 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.9 mg

Folate14 mcg

Choline14 mg

Caffeine0 mg

Water268 g

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1070. The excerpt below is the record exactly as published.

Oysters^ Sauce of, Mock.— Cut three anchovies into small pieces, and put them into a stewpan with a quarter of a pint of ^water, half a blade of mace, half a dozen peppercorns, and two cloves. Simmer A-ery gently until the ancho-\des are dissolved, then strain the liquor, thicken it -with a little flour and butter, and mix with it enough milk or cream to make up haK a pint.

Cook this with the app: pantry check, scaling, and the assistant.