pescatariannut-freeegg-freesoy-free
Oysters with White Sauce
From The "A1" cookery book, 1901
Serves 2
Presented as published in 1901. 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
78Calories
8 gProtein
8 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories78 kcal
Protein7.7 g
Carbohydrates8.1 g
Fiber1.4 g
Sugars2.1 g
Total Fat2.3 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol50 mg
Sodium263 mg
Potassium268 mg
Calcium87 mg
Iron6 mg
Magnesium30 mg
Phosphorus128 mg
Zinc49 mg
Copper3.6 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A17 mcg
Vitamin E1.1 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B1211 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate15 mcg
Choline83 mg
Caffeine0 mg
Water156 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 20. The excerpt below is the record exactly as published.
oyster liquor is poured, a few grains of cayenne, a salt-spoonful of anchovy sauce, a pinch of mace, and a squeeze of lemon. Boil this till it is cooked. Put the oysters into scallop-shells, pour the sauce over them, and strew bread- crumbs on the top, and place some little bits of butter all over
Cook this with the app: pantry check, scaling, and the assistant.