pescatariannut-freeegg-freesoy-free
Creamed Oysters
From Superior 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
658Calories
14 gProtein
18 gCarbs
59 gFat
Full nutrition (33 nutrients)
Calories658 kcal
Protein14 g
Carbohydrates18 g
Fiber0.3 g
Sugars1.6 g
Total Fat59 g
Saturated Fat33 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.1 g
Cholesterol227 mg
Sodium226 mg
Potassium426 mg
Calcium206 mg
Iron8.1 mg
Magnesium42 mg
Phosphorus262 mg
Zinc65 mg
Copper4.7 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A21 mcg
Vitamin E1.4 mg
Vitamin K5.7 mcg
Vitamin B60.1 mg
Vitamin B1214 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate26 mcg
Choline109 mg
Caffeine0 mg
Water241 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 8. The excerpt below is the record exactly as published.
Creamed Oysters. One pint of cream come to a boil, mix a heaping tablespoon of flour with a little milk until smooth. 1 pint oysters boiled up once in their own lifjuoi-. skim out into the cream sauce and pour over slices of toast
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