pescatariannut-freeegg-freesoy-free
White Oyster Sauce
From The Swedish, French, American cook book, 1918
Serves 1
Serve with boiled or steamed fish.
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
683Calories
32 gProtein
24 gCarbs
61 gFat
Full nutrition (33 nutrients)
Calories683 kcal
Protein32 g
Carbohydrates24 g
Fiber0 g
Sugars3.1 g
Total Fat61 g
Saturated Fat26 g
Monounsaturated Fat9.9 g
Polyunsaturated Fat2.6 g
Cholesterol351 mg
Sodium447 mg
Potassium900 mg
Calcium368 mg
Iron23 mg
Magnesium99 mg
Phosphorus559 mg
Zinc195 mg
Copper14 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A64 mcg
Vitamin E4.2 mg
Vitamin K7.8 mcg
Vitamin B60.2 mg
Vitamin B1243 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.2 mg
Folate47 mcg
Choline322 mg
Caffeine0 mg
Water513 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 461. The excerpt below is the record exactly as published.
White Oyster Sauce (Sauce blanche aux Huitres) Put a pint of oysters on stove in their own liquid with pepper, salt, a little Worcestershire sauce, and juice of halt lemon; let come to a boil. Put one tablespoon butter in a saucepan with one tablespoon flour, add the juice from the oysters; beat the sauce until creamy; add the oysters and then the yolks of two eggs that have been mixed with half cup of cream
Cook this with the app: pantry check, scaling, and the assistant.