pescatariannut-freesoy-free
Oysters with Mushrooms in Vol-au-vent
From The Swedish, French, American cook book, 1918
Serves 4
Can also be served on a hot platter with pastry.
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
413Calories
25 gProtein
18 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories413 kcal
Protein25 g
Carbohydrates18 g
Fiber1.1 g
Sugars4.5 g
Total Fat29 g
Saturated Fat7.2 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.5 g
Cholesterol137 mg
Sodium501 mg
Potassium821 mg
Calcium175 mg
Iron12 mg
Magnesium63 mg
Phosphorus366 mg
Zinc98 mg
Copper7.5 mg
Manganese0.8 mg
Vitamin D30 mcg
Vitamin C2.4 mg
Vitamin A32 mcg
Vitamin E4.2 mg
Vitamin K3.2 mcg
Vitamin B60.2 mg
Vitamin B1222 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)6.7 mg
Folate43 mcg
Choline183 mg
Caffeine0 mg
Water461 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 180. The excerpt below is the record exactly as published.
Oysters with Mushrooms in Vol-au-vent Vol-au-vent aux Huitres et aux Champignons Take a quart of nice fresh oysters; strain liquid free from sand and shells; put on stove to come to a heat; also one pound button mushrooms that have been peeled and washed; cook them sepa¬ rately in one cup water and half a cup sherry. Put one tablespoon butter in a saucepan with two tablespoons flour; when well mixed add liquid from the oysters and juice from the mushrooms (which will amount to about two and a half cups), four tablespoons sherry, pepper and salt to taste; add oysters, mushrooms, and half a cup cream mixed with yolks of three eggs
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