pescatariannut-freeegg-freesoy-free
Creamed Oysters
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
574Calories
43 gProtein
58 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories574 kcal
Protein43 g
Carbohydrates58 g
Fiber11 g
Sugars9.4 g
Total Fat34 g
Saturated Fat5.8 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat4.5 g
Omega-30.1 g
Cholesterol245 mg
Sodium10238 mg
Potassium1864 mg
Calcium1271 mg
Iron44 mg
Magnesium325 mg
Phosphorus873 mg
Zinc199 mg
Copper15 mg
Manganese7.8 mg
Vitamin D1.2 mcg
Vitamin C6.8 mg
Vitamin A111 mcg
Vitamin E5 mg
Vitamin K46 mcg
Vitamin B60.7 mg
Vitamin B1244 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.8 mg
Folate56 mcg
Choline357 mg
Caffeine0 mg
Water557 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 24. The excerpt below is the record exactly as published.
CREAMED OYSTERS 1 pint oysters 1 tablespoon butter % cup milk Salt and pepper 1 tablespoon flour Dash of celery salt
Cook this with the app: pantry check, scaling, and the assistant.