Pillau of Oysters
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Serve with oyster sauce.
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
871Calories
30 gProtein
165 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories871 kcal
Protein30 g
Carbohydrates165 g
Fiber3.6 g
Sugars0.3 g
Total Fat12 g
Saturated Fat5 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat0.7 g
Cholesterol14 mg
Sodium93 mg
Potassium578 mg
Calcium76 mg
Iron11 mg
Magnesium52 mg
Phosphorus337 mg
Zinc6.6 mg
Copper0.8 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)10 mg
Folate511 mcg
Choline40 mg
Caffeine0 mg
Water433 g
As published
This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 17. The excerpt below is the record exactly as published.
Pillau of Oysters. Wash six ounces of Patna or Java rice thoroughly and pick out the unhusked grains. Drain it and put it into- a saucepan, with a pint of boiling and highly-seasoned gravy
Cook this with the app: pantry check, scaling, and the assistant.