Creamed Oysters
From Cookery for little girls, 1910
Make handles from crust and insert after filling.
Presented as published in 1910. 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
253Calories
28 gProtein
13 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories253 kcal
Protein28 g
Carbohydrates13 g
Fiber0 g
Sugars3.1 g
Total Fat8.5 g
Saturated Fat2.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat2.6 g
Cholesterol198 mg
Sodium422 mg
Potassium774 mg
Calcium293 mg
Iron23 mg
Magnesium89 mg
Phosphorus481 mg
Zinc195 mg
Copper14 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A64 mcg
Vitamin E4.2 mg
Vitamin K5 mcg
Vitamin B60.2 mg
Vitamin B1243 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.6 mg
Folate35 mcg
Choline322 mg
Caffeine0 mg
Water441 g
As published
This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 20. The excerpt below is the record exactly as published.
CREAMED OYSTERS Cook one pint of oysters in their own liquor or in a few spoonsful of salted water
Cook this with the app: pantry check, scaling, and the assistant.