Scotch Oysters
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Serve hot.
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
3027Calories
160 gProtein
36 gCarbs
247 gFat
Full nutrition (34 nutrients)
Calories3027 kcal
Protein160 g
Carbohydrates36 g
Fiber2.1 g
Sugars6.9 g
Total Fat247 g
Saturated Fat129 g
Monounsaturated Fat82 g
Polyunsaturated Fat14 g
Omega-30 g
Cholesterol1127 mg
Sodium1008 mg
Potassium3434 mg
Calcium456 mg
Iron36 mg
Magnesium262 mg
Phosphorus2017 mg
Zinc251 mg
Copper18 mg
Manganese2 mg
Vitamin D2.3 mcg
Vitamin C2.9 mg
Vitamin A238 mcg
Vitamin E11 mg
Vitamin K14 mcg
Vitamin B62.7 mg
Vitamin B1259 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)3 mg
Niacin (B3)56 mg
Folate238 mcg
Choline736 mg
Caffeine0 mg
Water1299 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 22. The excerpt below is the record exactly as published.
Scotch Oysters. Take one pound of leg of veal, which must be chopped fine and pounded in a mortar ; shred half a pound of beef suet and add to it ; then pound both together to a paste, add three ounces of fine bread- crumbs, two whole eggs beaten, a little grate of nutmeg, and pepper and salt to taste. Shape this mixture into little flat cakes, fry them in butter or bake them ; now put half a pint of gravy in a small saucepan, two or three mushrooms, and one dozen oysters bearded
Cook this with the app: pantry check, scaling, and the assistant.