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Creamed Fish with Oysters

Name: Creamed Fish with Oysters
Yield: 2 servings
Ingredients: Add an equal amount of oysters to the fish; and cook in white sauce till the oysters are plump

From Mrs. Lincoln's Boston cook book, 1884

Serves 2

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

41Calories

2 gProtein

2 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories41 kcal

Protein2 g

Carbohydrates2.4 g

Fiber0 g

Sugars0.8 g

Total Fat2.5 g

Saturated Fat0.6 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.7 g

Cholesterol11 mg

Sodium77 mg

Potassium61 mg

Calcium31 mg

Iron1.2 mg

Magnesium6.6 mg

Phosphorus39 mg

Zinc9.9 mg

Copper0.7 mg

Manganese0.1 mg

Vitamin D0.2 mcg

Vitamin C0.1 mg

Vitamin A23 mcg

Vitamin E0.3 mg

Vitamin K0.4 mcg

Vitamin B60 mg

Vitamin B122.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate3.4 mcg

Choline18 mg

Caffeine0 mg

Water33 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 104. The excerpt below is the record exactly as published.

Creamed Fish with Oysters. — Add an equal amount of oysters to the^sA, and cook in white sauce till tlie oj^sters are plum

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