pescatariannut-freeegg-freesoy-free
Stewed Oysters
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Serve in a hot tureen with croutons of fried bread.
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
513Calories
36 gProtein
20 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories513 kcal
Protein36 g
Carbohydrates20 g
Fiber0 g
Sugars3.9 g
Total Fat43 g
Saturated Fat15 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol333 mg
Sodium5374 mg
Potassium1006 mg
Calcium396 mg
Iron28 mg
Magnesium113 mg
Phosphorus620 mg
Zinc236 mg
Copper17 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A78 mcg
Vitamin E5.1 mg
Vitamin K7.4 mcg
Vitamin B60.2 mg
Vitamin B1253 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.7 mg
Folate46 mcg
Choline390 mg
Caffeine0 mg
Water578 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 69. The excerpt below is the record exactly as published.
Stewed Oysters.- — This is an American dish, and in America it is sent up in a tureen, and helped into soup-plates. Open two dozen Oysters as carefully as possible, and save all the liquor. Strain the liquor, and wash the Oysters in it till they are free from grit. Lay them in a very clean stewpan, strain the liquor a second time and heat them slowly in it. When the Oysters are just beginning to simmer take them out with a slice, and take off the beards. Add to the liquor a quarter of a pint of cream, a pinch of cayenne, and a saltspoon- ful of salt. When this boils stir in from one to two ounces of butter smoothly mixed with at least a teaspoonful of flour. Continue stirring till the sauce is thoroughly smooth and all the ingredients well mixed together. How put in the Oysters, and let them remain by the side of the fire till they are very hot. On no account let them boil. The Oysters require so little cooking that if kept for four or five minutes nearly, not quite, simmering, they will be ready to seiwe. If too much stewed, or if allowed to boil, they will be hard. Stir a little lemon-juice
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