pescatariangluten-freenut-freeegg-freesoy-free
Cream Oysters
From Virginia Cookery-book, 1884
Serves 25
Serve on special occasions.
Presented as published in 1884. 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
703Calories
58 gProtein
29 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories703 kcal
Protein58 g
Carbohydrates29 g
Fiber0 g
Sugars6.2 g
Total Fat48 g
Saturated Fat16 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat5.3 g
Cholesterol490 mg
Sodium863 mg
Potassium1617 mg
Calcium626 mg
Iron46 mg
Magnesium184 mg
Phosphorus1005 mg
Zinc393 mg
Copper29 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A130 mcg
Vitamin E8.5 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B1288 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.3 mg
Folate70 mcg
Choline650 mg
Caffeine0 mg
Water925 g
Estimated from matched ingredients across 25 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 31. The excerpt below is the record exactly as published.
Cbeam Oysters. Five hundred of the largest and finest oysters ; lift them out of the liquor one at a time ; lay them in a deep pan ; strain the liquor, and boil one half of it. Have ready three-quarters of a pound of the best butter, divided into lumps, and each slightly rolled in a little flour, which add to the boiling liquor, and, when they are melted, stir the whole well, and put in the oysters ; as soon as they come to a boil take them out. Then add three pints of cream
Cook this with the app: pantry check, scaling, and the assistant.