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Rolls, Oyster
From Cassell's dictionary of cookery, 1892
Serves 1
Presented as published in 1892. 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
186Calories
8 gProtein
29 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories186 kcal
Protein8.3 g
Carbohydrates29 g
Fiber1.6 g
Sugars2.1 g
Total Fat3.8 g
Saturated Fat1.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol22 mg
Sodium385 mg
Potassium185 mg
Calcium114 mg
Iron3.7 mg
Magnesium23 mg
Phosphorus124 mg
Zinc20 mg
Copper1.5 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.6 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B124.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.7 mg
Folate63 mcg
Choline40 mg
Caffeine0 mg
Water87 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1596. The excerpt below is the record exactly as published.
Rolls, Oyster. — Take two or three square French rolls, cut a slice off the top, and scoop out the greater part of the crumb. Half fill the hollows with finely-minced oysters seasoned ROL (769) BOM with c<aycnne, and fill to the top with rich white Siiuce
Cook this with the app: pantry check, scaling, and the assistant.