pescatariannut-freeegg-freesoy-free
Vol-au-Vent of Oysters
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Presented as published in 1880. 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
203Calories
18 gProtein
10 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories203 kcal
Protein18 g
Carbohydrates10 g
Fiber0 g
Sugars1.9 g
Total Fat15 g
Saturated Fat3.7 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat1.6 g
Cholesterol151 mg
Sodium266 mg
Potassium498 mg
Calcium191 mg
Iron14 mg
Magnesium57 mg
Phosphorus310 mg
Zinc122 mg
Copper8.9 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E2.6 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B1227 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3 mg
Folate25 mcg
Choline201 mg
Caffeine0 mg
Water284 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 96. The excerpt below is the record exactly as published.
Vol-au-Vent of Oysters. Prepare the vol-au-vent as directed. Put one quart of oysters on to boil in their own liquor. As soon as a scum rises, skim it off, and drain the oysters. Return half a pint of the oyster liquor to the sauce-pan. Mix two heaping table -spoonfuls of butter with a scant one of flour, and when light and creamy, gradually turn on it the boiling oyster liquor. Season well with salt, pepper and, if you like, a lit- tle nutmeg or mace, (it must be only a "shadow"). Boil up ~mce, and add three table-spoonfuls of cream
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