Canned Oysters Creamed
From Food and health, 1916
Presented as published in 1916. 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
666Calories
19 gProtein
65 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories666 kcal
Protein19 g
Carbohydrates65 g
Fiber4.7 g
Sugars39 g
Total Fat37 g
Saturated Fat6.7 g
Monounsaturated Fat15 g
Polyunsaturated Fat11 g
Omega-30.1 g
Cholesterol20 mg
Sodium3089 mg
Potassium623 mg
Calcium113 mg
Iron5.3 mg
Magnesium114 mg
Phosphorus310 mg
Zinc22 mg
Copper1.7 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.5 mcg
Vitamin E5.3 mg
Vitamin K3.7 mcg
Vitamin B60.4 mg
Vitamin B124.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.5 mg
Folate82 mcg
Choline100 mg
Caffeine0 mg
Water164 g
As published
This recipe was extracted from Food and health (1916) by Helen Kinne, page 21. The excerpt below is the record exactly as published.
Canned oysters creamed. Open the can and wash off the oysters in a colander or strainer. Make a thin butter sauce, seasoning with celery salt or celery leaves. When the sauce is done, heat the oysters in it for a minute, and serve on toast
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