pescatariannut-freeegg-freesoy-free
Stuffed Oyster
From The Swedish, French, American cook book, 1918
Serves 4
Serve as an entree for any meal.
Presented as published in 1918. 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
17 gProtein
13 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories177 kcal
Protein17 g
Carbohydrates13 g
Fiber0 g
Sugars4.5 g
Total Fat9 g
Saturated Fat2.3 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol114 mg
Sodium234 mg
Potassium484 mg
Calcium222 mg
Iron12 mg
Magnesium53 mg
Phosphorus307 mg
Zinc98 mg
Copper7.1 mg
Manganese0.8 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E2.1 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B1222 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.6 mg
Folate24 mcg
Choline172 mg
Caffeine0 mg
Water275 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 182. The excerpt below is the record exactly as published.
Stuffed Oyster ( Huitres farcies ) a la Eldora Put a quart of oysters on stove; let come to a boil; skim. When cold, cut up in small pieces, make a sauce from the liquid with one large tablespoon butter, two tablespoons flour, one cup milk, and a little Rhine wine. Take it off; add the oysters, fill little shells — silver, porcelain, or any shells at hand (ramequin cups will do in¬ stead). Put bread crumbs on the top with a piece of butter
Cook this with the app: pantry check, scaling, and the assistant.