pescatariannut-freeegg-freesoy-free
Oysters with Celery on Toast a la Mathilda
From The Swedish, French, American cook book, 1918
Serves 2
Fish entree for luncheon, dinner, or supper.
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
385Calories
30 gProtein
21 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories385 kcal
Protein30 g
Carbohydrates21 g
Fiber0 g
Sugars3.1 g
Total Fat25 g
Saturated Fat8.3 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat2.6 g
Cholesterol244 mg
Sodium448 mg
Potassium867 mg
Calcium322 mg
Iron23 mg
Magnesium95 mg
Phosphorus512 mg
Zinc195 mg
Copper14 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A64 mcg
Vitamin E4.2 mg
Vitamin K5.7 mcg
Vitamin B60.2 mg
Vitamin B1243 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.1 mg
Folate47 mcg
Choline322 mg
Caffeine0 mg
Water479 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 181. The excerpt below is the record exactly as published.
Oysters with Celery on Toast a la Mathilda Huitres au Celeri sur Roties, a la Mathilda One quart oysters and a bunch of celery. Peel celery and cut in nice pieces across; cook in water, a little salt, and a speck of lemon juice until nice and tender (which will take from twenty to thirty minutes). When done, add the oysters to the celery, with the liquid also strained in; let it come to a boil but take care not to let it boil. Put a large tablespoon butter in a saucepan; add two tablespoons flour; stir until dissolved; then add liquid from the oysters and celery; beat the sauce until nice and creamy; flavor with pepper, salt, and little sherry; add yolk of one egg by dropping it into the sauce, and beat very fast. Add oysters and celery, then four tablespoons rich cream
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