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Cream Oysters on the Half Shell
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 2
If the shells are not easily obtained, patty-pans or small sauce dishes answer every purpose.
Presented as published in 1882. 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
475Calories
6 gProtein
10 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories475 kcal
Protein6.3 g
Carbohydrates10 g
Fiber0 g
Sugars5.9 g
Total Fat57 g
Saturated Fat26 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol167 mg
Sodium75 mg
Potassium300 mg
Calcium227 mg
Iron0 mg
Magnesium23 mg
Phosphorus192 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
Water296 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 91. The excerpt below is the record exactly as published.
CREAM OYSTERS ON THE HALF SHELL. Pour into a pan : Hot water i cup. Milk I cup. Cream i cup. Set it in a kettle of hot water until it boils, and stir in 2 table-spoonfuls of butter, and pepper and salt to suit. Take from the fire and stir in 2 heap- ing table-spoonfuls of corn-starc
Cook this with the app: pantry check, scaling, and the assistant.