Creamed Oysters
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
303Calories
31 gProtein
19 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories303 kcal
Protein31 g
Carbohydrates19 g
Fiber0.2 g
Sugars6.5 g
Total Fat10 g
Saturated Fat3.4 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol204 mg
Sodium543 mg
Potassium893 mg
Calcium391 mg
Iron23 mg
Magnesium100 mg
Phosphorus557 mg
Zinc195 mg
Copper14 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A119 mcg
Vitamin E4.3 mg
Vitamin K5.1 mcg
Vitamin B60.2 mg
Vitamin B1244 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.8 mg
Folate41 mcg
Choline323 mg
Caffeine0 mg
Water496 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 108. The excerpt below is the record exactly as published.
Creamed Oysters 1 pt. oysters 1/^ c. medium white sauce }/8 tsp. celery salt
Cook this with the app: pantry check, scaling, and the assistant.