Sorrento Oysters

Name: Sorrento Oysters
Ingredients: some macaroni; seasoning with cayenne and salt; equal parts of oysters and macaroni; some grated Parmesan cheese; a little butter; enough cream to moisten all sufficiently

From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888

Serve immediately.

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

1967Calories

69 gProtein

159 gCarbs

126 gFat

Full nutrition (34 nutrients)

Calories1967 kcal

Protein69 g

Carbohydrates159 g

Fiber5.7 g

Sugars6.3 g

Total Fat126 g

Saturated Fat63 g

Monounsaturated Fat24 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol450 mg

Sodium1844 mg

Potassium1178 mg

Calcium1124 mg

Iron14 mg

Magnesium184 mg

Phosphorus1282 mg

Zinc104 mg

Copper7.6 mg

Manganese2.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A237 mcg

Vitamin E2.8 mg

Vitamin K9.8 mcg

Vitamin B60.5 mg

Vitamin B1223 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)5.5 mg

Folate55 mcg

Choline174 mg

Caffeine0 mg

Water397 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.

Sorrento Oysters. Stew some macaroni in gravy till tender, sea- soning with cayenne and salt to taste ; then take equal parts of oysters and macaroni, and chop them OYSTERS A LA MODE. 43 up together, and mix well in a stewpan with some grated Parmesan cheese, a little butter, and enough cream to moisten all sufficiently

Cook this with the app: pantry check, scaling, and the assistant.