pescatariannut-freeegg-freesoy-free
Creamed Oysters
From The Twin-city housewife, 1920
Serves 3
Presented as published in 1920. 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
727Calories
18 gProtein
20 gCarbs
71 gFat
Full nutrition (34 nutrients)
Calories727 kcal
Protein18 g
Carbohydrates20 g
Fiber0 g
Sugars8.8 g
Total Fat71 g
Saturated Fat36 g
Monounsaturated Fat13 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol267 mg
Sodium235 mg
Potassium658 mg
Calcium395 mg
Iron7.8 mg
Magnesium59 mg
Phosphorus418 mg
Zinc66 mg
Copper4.7 mg
Manganese0.5 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A73 mcg
Vitamin E1.5 mg
Vitamin K5.4 mcg
Vitamin B60.2 mg
Vitamin B1215 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2 mg
Folate16 mcg
Choline136 mg
Caffeine0 mg
Water383 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 18. The excerpt below is the record exactly as published.
Creamed Oysters Two tablespoons each of butter and flour rubbed together until smooth. Add to this one pint milk and cream mixed, and let come to a boil, stirring constantly. Parboil oysters first
Cook this with the app: pantry check, scaling, and the assistant.