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Celery with Oysters

Name: Celery with Oysters
Yield: 2 servings
Ingredients: 1 pint of fine-cut table celery; 1 even teaspoonful salt; ½ teaspoonful white pepper; 1 teaspoonful cornstarch or flour; 1 ounce butter; 12 oysters without their liquor; 6 slices of buttered toast

From European and American cuisine, 1914

Serves 2

If handy, add ½ gill of cream.

Presented as published in 1914. 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

441Calories

27 gProtein

62 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories441 kcal

Protein27 g

Carbohydrates62 g

Fiber2.2 g

Sugars6.7 g

Total Fat20 g

Saturated Fat2.2 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat3.3 g

Omega-30.2 g

Cholesterol153 mg

Sodium2071 mg

Potassium1172 mg

Calcium475 mg

Iron17 mg

Magnesium104 mg

Phosphorus445 mg

Zinc119 mg

Copper8.7 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A39 mcg

Vitamin E2.6 mg

Vitamin K3 mcg

Vitamin B60.3 mg

Vitamin B1226 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)7.1 mg

Folate21 mcg

Choline195 mg

Caffeine0 mg

Water516 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 334. The excerpt below is the record exactly as published.

Celery with Oysters. — Place a saucepan with 1 pint of fine- cut table celery over the fire, cover with boiling water, and boil till tender ; season with 1 even teaspoonful salt, Yi teaspoonful white pepper, mix 1 teaspoonful cornstarch or flour with 1 ounce butter, add it to the celery ; add 12 oysters without their liquor, cook until the oysters begin to ruffle ; then lay 6 slices of buttered toast

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