pescatariannut-freesoy-free
Creamed Oysters
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
Presented as published in 1907. 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
681Calories
32 gProtein
20 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories681 kcal
Protein32 g
Carbohydrates20 g
Fiber0 g
Sugars2.9 g
Total Fat63 g
Saturated Fat27 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol425 mg
Sodium444 mg
Potassium858 mg
Calcium354 mg
Iron21 mg
Magnesium92 mg
Phosphorus560 mg
Zinc177 mg
Copper13 mg
Manganese1.4 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A99 mcg
Vitamin E4.1 mg
Vitamin K7.4 mcg
Vitamin B60.2 mg
Vitamin B1240 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.5 mg
Folate50 mcg
Choline366 mg
Caffeine0 mg
Water490 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 12. The excerpt below is the record exactly as published.
CREAMED OYSTERS. Mrs. W. A. Dryden, Los Angeles, Cal. Two tablespoons butter melted, to this add one table- spoon flour and stir well ; by degrees add one large cup of cream (or part cream and part milk) ; when quite hot drop into this sauce one and one-half dozen oys- ters ; let simmer long enough to heat the oysters through. Then add the salt and one egg
Cook this with the app: pantry check, scaling, and the assistant.