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Cream Oysters in the Shell
From The complete cook book, 1900
Serves 2
Clam shells can be used instead of oyster shells.
Presented as published in 1900. 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
509Calories
6 gProtein
18 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories509 kcal
Protein6.4 g
Carbohydrates18 g
Fiber0.1 g
Sugars5.9 g
Total Fat57 g
Saturated Fat26 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol167 mg
Sodium76 mg
Potassium300 mg
Calcium227 mg
Iron0 mg
Magnesium23 mg
Phosphorus194 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline22 mg
Caffeine0 mg
Water297 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 15. The excerpt below is the record exactly as published.
CREAM OYSTERS IN THE SHELL. Place a saucepan with a cup of water, one of milk and one of cream, with a pinch of soda, in a kettle of hot water until it boils, when stir in two tablespoonfuls The Complete Cook Book. 39 of butter and also a little pepper and salt. Eemove from fire and add two large tablespoonfuls of cornstarch
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