Creamed Oysters
From The housewife's aid, 1950
Recipe by Mrs. C. Felix Harvey.
Presented as published in 1950. 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
2113Calories
66 gProtein
45 gCarbs
195 gFat
Full nutrition (33 nutrients)
Calories2113 kcal
Protein66 g
Carbohydrates45 g
Fiber0 g
Sugars6.2 g
Total Fat195 g
Saturated Fat100 g
Monounsaturated Fat37 g
Polyunsaturated Fat5.2 g
Cholesterol911 mg
Sodium941 mg
Potassium2004 mg
Calcium874 mg
Iron46 mg
Magnesium207 mg
Phosphorus1232 mg
Zinc391 mg
Copper28 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A129 mcg
Vitamin E8.4 mg
Vitamin K21 mcg
Vitamin B60.5 mg
Vitamin B1287 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.5 mg
Folate69 mcg
Choline645 mg
Caffeine0 mg
Water1157 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 5. The excerpt below is the record exactly as published.
CREAMED OYSTERS Scald oysters in liquor; put on one pint of cream to boil; one: tablespoonful of butter. Put oysters in when cream has boiled, and thicken with flour.—Mrs. C. Felix Harvey. FRIED OYSTERS One quart of oysters
Cook this with the app: pantry check, scaling, and the assistant.