Vegetable Oysters
From The complete Indian housekeeper & cook, 1898
It is hardly to be distinguished from scalloped oysters.
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
114Calories
6 gProtein
0 gCarbs
10 gFat
Full nutrition (7 nutrients)
Calories114 kcal
Protein5.5 g
Carbohydrates0.3 g
Total Fat9.8 g
Vitamin E1.9 mg
Riboflavin (B2)0.2 mg
Water18 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 200. The excerpt below is the record exactly as published.
Vegetable Oysters.— Boil native brinjals^ till three parts done ; cut in slices, and punch into rounds the size of an oyster. Pickle for five minutes in vinegar. Beat 2 units yolk of egg with 1 of cream and 1 of milk ; add plenty of black pepper a,nd salt, and a taste of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.