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Chicken and Oysters

Name: Chicken and Oysters
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 tablespoons of flour; ½ teaspoon salt; ½ saltspoon of pepper; 2 cups cream; 2 cups cold boiled chicken, cut into dice; 2 cups oysters washed and drained; celery which has been chopped fine

From The household cook book, 1902

Serves 4

Presented as published in 1902. 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

743Calories

32 gProtein

13 gCarbs

67 gFat

Full nutrition (34 nutrients)

Calories743 kcal

Protein32 g

Carbohydrates13 g

Fiber0.8 g

Sugars0.8 g

Total Fat67 g

Saturated Fat30 g

Monounsaturated Fat16 g

Polyunsaturated Fat4.5 g

Omega-30 g

Cholesterol275 mg

Sodium515 mg

Potassium605 mg

Calcium178 mg

Iron7.3 mg

Magnesium61 mg

Phosphorus374 mg

Zinc51 mg

Copper3.7 mg

Manganese0.8 mg

Vitamin D0.2 mcg

Vitamin C1.9 mg

Vitamin A65 mcg

Vitamin E1.4 mg

Vitamin K11 mcg

Vitamin B60.5 mg

Vitamin B1211 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)9.6 mg

Folate23 mcg

Choline152 mg

Caffeine0 mg

Water268 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 452. The excerpt below is the record exactly as published.

CHICKEN AND OYSTERS.— Melt 2 tablespoons butter, and add 2 tablespoons of flour, ^ teaspoon salt and ^ saltspoon of pepper; pour on slowly 2 cups cream and then add 2 cups cold boiled chicken, cut into dice, and 2 cups oysters washed and drained; cook until the oys- ters are plump. Sprinkle with celery which has been chopped fine

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