Timbale of Oysters a la Princesse Victoria

Name: Timbale of Oysters a la Princesse Victoria
Ingredients: a bomb mould very thinly with aspic jelly; some large oysters; some in white sauce; some in brown sauce; a curry mixture similar to 'Oysters curried'

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

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

26Calories

3 gProtein

1 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories26 kcal

Protein2.9 g

Carbohydrates1.4 g

Fiber0 g

Sugars0.3 g

Total Fat0.9 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol20 mg

Sodium43 mg

Potassium78 mg

Calcium30 mg

Iron2.3 mg

Magnesium9 mg

Phosphorus49 mg

Zinc20 mg

Copper1.4 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A6.5 mcg

Vitamin E0.4 mg

Vitamin K0.5 mcg

Vitamin B60 mg

Vitamin B124.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate3.5 mcg

Choline33 mg

Caffeine0 mg

Water45 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 24. The excerpt below is the record exactly as published.

Timbale of Oysters a la Princesse Victoria. Line a bomb mould very thinly with aspic jelly, cover some large oysters, some in white sauce flavoured with their own liquor and lemon-juice, and some in brown sauce similarly flavoured. Liinc the OYSTERS A LA MODE. 47 mould with these, alternating the colours, and mask all over inside with aspic jelly. Prepare a curiy mix- ture similar to ' Oysters currie

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