pescatariannut-freeegg-freesoy-free

Savoury Grece

Name: Savoury Grece
Yield: 4 servings
Ingredients: twelve freshly-opened medium-sized oysters; three-quarters of a gill of white wine; one tablespoonful of melted butter; a quarter chopped seeded sweet pepper; one finely-chopped shallot; one finely-chopped well-peeled and cleaned fresh mushroom; one tablespoonful of flour; three tablespoonfuls of cream; two saltspoonfuls of salt; a quarter saltspoonful of cayenne; half a pinch of grated nutmeg; a squeeze of lemon; a dozen and a half freshly boiled and shelled shrimps

From Banquets of the nations, 1911

Serves 4

For a cold dish, replace half the flour with gelatine and omit breadcrumbs.

Presented as published in 1911. 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

177Calories

15 gProtein

10 gCarbs

10 gFat

Full nutrition (33 nutrients)

Calories177 kcal

Protein15 g

Carbohydrates9.7 g

Fiber1 g

Sugars2.2 g

Total Fat9.8 g

Saturated Fat3 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat1 g

Cholesterol122 mg

Sodium5131 mg

Potassium421 mg

Calcium126 mg

Iron7.6 mg

Magnesium42 mg

Phosphorus240 mg

Zinc59 mg

Copper4.4 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C8.7 mg

Vitamin A53 mcg

Vitamin E1.8 mg

Vitamin K3.7 mcg

Vitamin B60.2 mg

Vitamin B1213 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.3 mg

Folate22 mcg

Choline103 mg

Caffeine0 mg

Water215 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 270. The excerpt below is the record exactly as published.

Savoury Grece. Place twelve freshly-opened medium-sized oysters with their liquor in a pan with three-quarters of a gill of white wine, and just bring to boiling point. Skim well, remove the beards, squeeze them in a tammy cloth to extract the juice, and strain with the rest of the liquor. Heat in a saucepan one tablespoonful of melted butter, add a quarter chopped seeded sweet pepper, one finely-chopped shallot, and one finely- chopped well-peeled and cleaned fresh mushroom ; then gently brown for five minutes, stirring once in a while. Stir in one tablespoonful of flour till quite smooth for half a minute ; add the strained oyster liquor, three tablespoonfuls of cream, two saltspoonfuls of salt, a quarter saltspoonful of cayenne, and half a pinch of grated nutmeg, then gently simmer for six minutes. Remove the pan to the side of the fire, put in the oysters cut in quarters, with a squeeze of lemon, a dozen and a half freshly boiled and shelled shrimps

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