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Creamed Oysters
From The national course in home economics, 1917
Serves 3
Serve on thin slices of buttered graham toast. Recipe by P. G. Graham.
Presented as published in 1917. 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
182Calories
15 gProtein
12 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories182 kcal
Protein15 g
Carbohydrates12 g
Fiber0 g
Sugars8.8 g
Total Fat12 g
Saturated Fat3.8 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol96 mg
Sodium203 mg
Potassium502 mg
Calcium298 mg
Iron7.6 mg
Magnesium49 mg
Phosphorus325 mg
Zinc66 mg
Copper4.7 mg
Manganese0.5 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A73 mcg
Vitamin E1.5 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B1215 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.7 mg
Folate12 mcg
Choline136 mg
Caffeine0 mg
Water291 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 140. The excerpt below is the record exactly as published.
CREAMED OYSTERS. One pint of select oysters thoroughly drained, one pint of milk, one small tablespoonful of butter, one even teaspoonf ul of corn-starch, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.