Cream Oysters

Name: Cream Oysters
Ingredients: One pint cream; a little more than a pint of oysters; one tablespoon of flour; salt to taste; pepper to taste

From Home dissertations, 1891

Presented as published in 1891. 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

1888Calories

39 gProtein

37 gCarbs

175 gFat

Full nutrition (33 nutrients)

Calories1888 kcal

Protein39 g

Carbohydrates37 g

Fiber0 g

Sugars3.1 g

Total Fat175 g

Saturated Fat98 g

Monounsaturated Fat36 g

Polyunsaturated Fat2.6 g

Cholesterol681 mg

Sodium518 mg

Potassium1238 mg

Calcium581 mg

Iron23 mg

Magnesium119 mg

Phosphorus757 mg

Zinc196 mg

Copper14 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A64 mcg

Vitamin E4.2 mg

Vitamin K16 mcg

Vitamin B60.3 mg

Vitamin B1243 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5.4 mg

Folate47 mcg

Choline322 mg

Caffeine0 mg

Water714 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 82. The excerpt below is the record exactly as published.

CREAM OYSTERS. One pint cream, a little more than a pint of oysters, one tablespoon of flour, salt and pepper to taste

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