pescatariannut-freeegg-freesoy-free
Creamed Oyster
From The century cook book, 1894
Serves 8
Presented as published in 1894. 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
248Calories
19 gProtein
18 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories248 kcal
Protein19 g
Carbohydrates18 g
Fiber0 g
Sugars13 g
Total Fat16 g
Saturated Fat5.4 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol119 mg
Sodium251 mg
Potassium660 mg
Calcium411 mg
Iron8.7 mg
Magnesium63 mg
Phosphorus430 mg
Zinc74 mg
Copper5.3 mg
Manganese0.6 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A102 mcg
Vitamin E1.7 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B1218 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.1 mg
Folate16 mcg
Choline164 mg
Caffeine0 mg
Water382 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 11. The excerpt below is the record exactly as published.
Creamed Oyster. Let two quarts of milk come to a boil. Take three pints of oysters, drain off the liquor, put in a chopping bowl and chop fine. Stir two small table- spoonfuls of flour in four of melted butter. Put the oysters in the boiling milk, stir in the butter and flour, season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.