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Cream Oysters on the Half-Shell
From Temperance cook book, 1887
Serves 2
Clamshells are recommended for better shape.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 16. The excerpt below is the record exactly as published.
CREAM OYSTERS ON THE HALF-SHELL. Put into your inner sauce-pan a cup of hot water, another of milk, and one of cream, with a little salt. Set into a kettle of hot water until it boils, when stir in two tablespoonfuls of butter and a little salt, with white pepper. Take from the fire and add two heaping tablespoonfuls of arrowroot or cornstarch
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