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Prairie Oyster
From The housewife's referee, 1898
Serves 1
Presented as published in 1898. 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
91Calories
6 gProtein
5 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories91 kcal
Protein6.3 g
Carbohydrates5.2 g
Fiber0 g
Sugars2.7 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium396 mg
Potassium269 mg
Calcium55 mg
Iron2.2 mg
Magnesium9.3 mg
Phosphorus114 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C3.3 mg
Vitamin A81 mcg
Vitamin E0.5 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate26 mcg
Choline148 mg
Caffeine0 mg
Water60 g
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 121. The excerpt below is the record exactly as published.
Prairie Oyster. — Put into a wine-glass half a teaspoonful of vinegar, break a new laid egg into it, season with pepper and salt, and sprinkle it with vinegar and one drop of Worcester sauce. Punjab Hot Pot. — Take two quarts of white stock, a little curry powder, a small lobster, half a pound of veal quenelle force-meat, six onions, and a little butter. Slice the onions ; put them into a stewpan ; fry lightly ; add the curry powder ; then, a few minutes after, add the stock and a little salt. Cut the lobster into small, diamond- shaped pieces ; poach the quenelles, to which have been added a little curry powder and some lard about the size of half a teaspoon. Serve with lobster and quenelles placed in tureen. Red Cabbage. — Remove the outer leaves of the cabbage, cut it in two, take away all the stalks, and cut the cabbage up with a cucumber slice, at the same time put into a pan some good dripping with one or two onions finely cut up and fry a nice white colour ; to this add the sliced red cabbage, which must have first been seasoned with salt
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