Pheasant Stuffed with Oysters

Name: Pheasant Stuffed with Oysters
Ingredients: two dozen oysters; a tablespoonful of brown breadcrumbs; half an ounce of fresh butter; a dessert-spoonful of lemon juice; a boned anchovy; a little cayenne

From Dressed game and poultry à la mode, 1888

Presented as published in 1888. 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

622Calories

70 gProtein

33 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories622 kcal

Protein70 g

Carbohydrates33 g

Fiber0 g

Sugars7.6 g

Total Fat32 g

Saturated Fat5.8 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat6.4 g

Omega-30 g

Cholesterol517 mg

Sodium1168 mg

Potassium1902 mg

Calcium720 mg

Iron56 mg

Magnesium219 mg

Phosphorus1177 mg

Zinc472 mg

Copper34 mg

Manganese3.6 mg

Vitamin D0.1 mcg

Vitamin C2 mg

Vitamin A156 mcg

Vitamin E10 mg

Vitamin K12 mcg

Vitamin B60.4 mg

Vitamin B12105 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)12 mg

Folate86 mcg

Choline784 mg

Caffeine0 mg

Water1077 g

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 23. The excerpt below is the record exactly as published.

Pheasant Stuffed with Oysters. Truss a pheasant for roasting and fill it with forcemeat made of two dozen oysters pounded in the mortar, with a tablespoonful of brown bread- crumbs, half an ounce of fresh butter, a dessert- spoonful of lemon juice, a boned anchovy, and a little cayenne

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