pescatariannut-freeegg-freesoy-free

Creamed Oysters

Name: Creamed Oysters
Yield: 3 servings
Ingredients: two dozen oysters; a cup of cream; two tablespoons of butter; two tablespoons of flour; a teaspoon of lemon-juice; the same quantity of celery salt; seasoning with salt; cayenne

From The home cook book, 1905

Serves 3

Presented as published in 1905. 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

499Calories

25 gProtein

19 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories499 kcal

Protein25 g

Carbohydrates19 g

Fiber0.2 g

Sugars2.5 g

Total Fat43 g

Saturated Fat18 g

Monounsaturated Fat7.1 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol261 mg

Sodium360 mg

Potassium738 mg

Calcium322 mg

Iron20 mg

Magnesium87 mg

Phosphorus451 mg

Zinc158 mg

Copper11 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C1 mg

Vitamin A52 mcg

Vitamin E3.4 mg

Vitamin K5.9 mcg

Vitamin B60.2 mg

Vitamin B1235 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.2 mg

Folate37 mcg

Choline261 mg

Caffeine0 mg

Water405 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 25. The excerpt below is the record exactly as published.

CREAMED OYSTERS Heat two dozen oysters in their own liquor, seasoning with salt, cayenne, and also with white pepper, if liked. When the oysters fill out, strain. To this liquor add a cup of cream, and boil up and skim. Then stir in two tablespoons of butter creamed with two tablespoons of flour. As the cream thickens add a teaspoon of lemon-juice and the same quantity of celery salt

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